Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour
  • 1 tablespoon (12g) Granulated Sugar (for crust)
  • ½ teaspoon (3g) Fine Sea Salt (for crust)
  • ½ cup + 1 tablespoon (140g) Unsalted Butter (very cold, cubed)
  • 4–6 tablespoons (60–90ml) Ice Water
  • 4 large, or 5 medium (about 750g) Ripe Peaches, sliced ¼-inch thick
  • ¼ cup (50g) Granulated Sugar (for filling)
  • 2 tablespoons (25g) Lightly Packed Brown Sugar
  • 2 tablespoons (16g) Cornstarch
  • ½ teaspoon Ground Cinnamon
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • Pinch of Fine Sea Salt (for filling)
  • 1 large Egg beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon Coarse Sugar (Turbinado or Demerara)

Instructions:

  1. Combine dry ingredients (flour, sugar, salt) in a food processor. Pulse until just combined.
  2. Add the cold, cubed butter. Pulse in short bursts until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Drizzle in ice water, one tablespoon at a time, pulsing briefly after each addition until the dough just starts to clump together. Do not overmix.
  4. Turn the dough out, gather it into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
  5. In a large bowl, gently toss the sliced peaches with both sugars, cornstarch, cinnamon, vanilla, lemon juice, and salt. Let the peach filling sit for 10 minutes.
  6. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  7. On a lightly floured surface, roll the chilled dough into a rough 13-14 inch circle. Carefully transfer the dough circle to the prepared baking sheet.
  8. Spoon the peach mixture into the center of the dough, leaving a 2-inch border free around the edge. Discard any excess liquid pooled in the bowl.
  9. Gently fold the dough border up and over the edge of the filling, overlapping the folds to create a rustic rim.
  10. Brush the exposed pastry edges thoroughly with the egg wash, then sprinkle generously with coarse sugar.
  11. Bake for 40–45 minutes, rotating halfway through, until the crust is deep golden brown and the filling is bubbling thickly.
  12. Cool on the baking sheet for at least 20 minutes before slicing and serving warm.