FRESH PEACHES AND CREAM RUSTIC PIE

Fresh Peaches and Cream Rustic Pie image

Provided by Kelsey Nixon

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/2 Perfect Pie Dough (1 disk), recipe follows
3 cups peeled, pitted, and sliced peaches
1/2 cup brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
Flour, for dusting
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (recommended: turbinado)
Vanilla bean ice cream or fresh whipped cream, for garnish
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.