Ingredients:

  • 1.25 cups (150g) all-purpose flour
  • 0.5 tsp (3g) salt
  • 1 tbsp (8g) granulated sugar
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 3–5 tbsp (45–75ml) ice water
  • 4 cups (600g) fresh yellow peaches, sliced 1/4 inch thick
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 large egg, beaten
  • 1 tbsp (12g) coarse turbinado sugar

Instructions:

  1. Combine flour, salt, and sugar in a bowl. Cut in the chilled butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
  2. Stir in ice water one tablespoon at a time until the dough just holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  3. In a medium bowl, combine sliced peaches, sugar, cornstarch, cinnamon, lemon juice, and vanilla. Toss gently by hand to ensure every slice is coated.
  4. Preheat your oven to 400°F (200°C). On a piece of parchment paper, roll the dough into a rough 12-inch circle.
  5. Pile the peaches in the center, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the fruit, pleating it as you go.
  6. Brush the folded edges with the beaten egg wash and sprinkle with turbinado sugar.
  7. Slide the parchment onto your baking sheet and bake for 30–35 minutes until the crust is deep mahogany and juices are bubbling.