1/2cupdark brown sugaruse more if you want a super sweet pie
1/4cupflour
2tablespoonslemon juice
2tablespoonsvanilla extract
Pinchsalt
For baking:
1eggbeaten
Coarse sugar
Instructions
Make the crust first.
Melt the butter in a stainless steel saucepan over medium low heat.
Cook the butter until it is browned, nutty smelling, and has flecks of brown in it. Turn off heat.
Line your smallest sheet pan or shallow bowl with parchment (if you use something plastic, cool the butter a bit before pouring.)
Pour the butter into the dish. Let cool slightly and freeze until solid, preferably overnight.
When the butter is frozen, remove the parchment, transfer flat sheet of butter to a cutting board and cut into cubes. Transfer these to a food processor.
Add the flour and salt, and pulse until butter is about pea sized.
Stream in ice water, 2-3 tablespoons at a time, until it comes together and forms a dough.
Cut the dough into 4 pieces (this is enough for 2 pies.) Form each piece in to a flat disk and wrap in plastic. Chill for 30 minutes to an hour.
While the crust is chilling, preheat oven to 425 degrees, and make the filling.
Combine all of the ingredients in a large bowl and stir well. Let sit for 10-15 minutes, stirring well.
Remove the crust from the fridge, grab your deepest pie pan, and roll the crust to fit. If it’s soft, roll it on parchment to make it easy to transfer to the pie dish. Press the crust into the dish and fill with the peaches, leaving as much liquid in the bowl as you can.
Roll the second piece, and either cut into strips to make a lattice, or lay the whole crust over the top. Crimp the edges, and cut a vent with a sharp knife if not doing a lattice.
Brush the entire crust with the beaten egg, and sprinkle with sugar.
Bake the pie for 45 minutes to an hour. It’s done when the crust is browned, and the peaches are bubbly.
Let cool completely before slicing.
Notes
Storing leftovers: Leftovers can be stored in the fridge for up to 3 days.Variations: Your favorite pie crust recipe can be used here, and you can swap either light brown or granulated for the dark brown sugar if you’d like.Pairs well with:Toasted Vanilla Cardamom Coffee Sugar