At the market on Sunday peaches were fresh and looking very nice, so decided to make up a pie. As the peaches were fresh and beautiful, I made it as simple as possible, to let the peaches stand out! I use a crust from Dariana Allen's cookbooks, that I like as it is simple, and you don't have to worry about very cold water or vodka or anything fancy. It does take some planning ahead, as it is best if chilled for two hours.
Ended up looking and tasting pretty good.
2 sticks butter
1/4 cup superfine sugar
2 large eggs
3 cups flour (12.75 oz)
4 peaches, peeled and sliced
2/3 cup sugar
1/4 cup flour
juice of one lemon or lime
1 egg yolk
2 tbsp water
First make the crust. Cream the butter and sugar together. (if you don't have a mixer, which I don't, you can slice the butter into thin pats, add the sugar in a large bowl, and take two butter knives and work them in a scissoring motion until the butter looks like little pebbles). Add eggs and beat for a minute or two (without a blender I whisk the eggs first, and then incorporate with a wooden spoon), gently mix the flour in until it forms a dough. Make a round of the dough on floured parchment paper and chill for at least two hours.
As a note, the dough can be made ahead and kept in the fridge, wrapped for several days, or frozen for a week.
For the filling:
Cut a shallow x on the bottom of each peach with a sharp knife. Blanch the peaches in boiling water for a minute, until skin loosens, and then transfer with a slotted spoon to a bowl of ice water. Skin the peaches, and cut into thin wedges.
Combine the peaches, sugar, citrus juice, and flour in a bowl, and stir. Let sit for 10-15 minutes.
Pre-heat oven to 400 degrees.
Roll 2/3 of the filling out to about 1/8 inch, and line a greased and floured pie pan. Press the crust into the pan. Add the filling. Roll the remainder of the dough into a round to top. Top the pie, and crimp the edges. Brush top of crust with egg wash made of one egg yolk and t tbsp water. Cut holes in top of crust to let steam out in whatever pattern you prefer.
Bake at 400 degrees for 30 minutes. Reduce heat to 375 and Cover the edge of pie with tin foil (I use toothpicks to get it to stay put). Bake for another 40 minutes or until top is golden brown. Remove from oven and let cool in rack.
Serve with ice cream and whipped cream to taste.