PERFECT PEACH PIE (AND PIE CRUST!)

Steps:

• Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the dough. (I grate butter and simply mix in by hand).
• Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball size of dough and squeeze to combine. If it does not hold together, add a little more liquid, and stir or pulse, then check again. Repeat ae necessary.
• Turn dough onto a lightly floured surface, and gather together into a rough ball. Divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter. Stack flattened portions and form into one ball. Divide ball roughly in half (one side slightly larger than the other). Flatten each ball into a 5 or six inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 6o minutes.
• Preheat oven to 425. Make the pie filling: combine slice peaches, lemon juice and sugar in a large bowl, and gently mix to combine. Note, I use about half to two-thirds of sugar suggested depending upon sweetness of peaches. Let sit for 2-4 hours.
• Drain juices into a pan. Depending upon the amount of liquid, I add about 1-2 tablespoons of piloncillo sugar, 1/2-1 tablespoon of butter, and 1/2 of small vanilla bean, with a squeeze of lemon. Reduce this mixture until almost caramelized. Then add this mixture back to peaches and combine.
• Take the larger of the pastry discs out of the refrigerator, roll it out on lightly floured surface and place in a 9-inch pie plate (I use 8 inch). Sprinkle cinnamon on peaches, Add the peaches.
• Roll out second disc of pastry. Place onto of filling. Wet edges of bottom pastry disc with some cold water. Trim pastry. Pinch bottom and top pastry edges together and cut a few slits to allow steam to escape fro the pie. Brush the egg white on toe, particularly around the edges, and sprinkle top with turbinado sugar.
• Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.