Pie Crust: In a food processor,
place the flour, salt, and sugar and process until combined. Add the butter and
process until the mixture resembles coarse meal (about 15 seconds). Pour about
1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the
pastry just holds together when pinched. Add the remaining water, a little
at a time, if necessary.
Place the pastry on your
counter, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Once the pastry has
chilled, remove from refrigerator and place on a lightly floured surface. Roll
the pastry into a 13 inch (33 cm) round.
To prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as you roll
(always roll from the center of the pastry outwards to get uniform thickness).
Transfer the pastry to a parchment paper lined baking sheet. Cover and place in
the refrigerator while you prepare the peaches.
Preheat your oven to 425
degrees F (220 degrees C).
Peach Filling: Wash and, if needed, rub the peaches to remove any fuzz. Cut the peaches
in half, remove
the pits, and cut into thick 1 inch (2.5 cm) wedges (slices). Place the peach slices in a large bowl
and season with the salt. Then add the sugar and gently toss to combine. Arrange
the peach slices on
the pastry, placing them as close together as you can, without overlapping the
slices too much. Leave about a two inch (5 cm) wide outside border. Scrape any remaining
sugar from the bowl and drizzle over top of the peaches. Gently fold the edges of the
pastry up and over the peaches, pleating as necessary. Make sure to seal any
cracks in the pastry.
Bake in your preheated
oven for about 35 - 40 minutes or until the pastry is
golden brown and the peaches are tender when gently pierced with a sharp knife. Remove from oven and place on a wire rack to cool.
Serve warm or at room temperature. Very nice with vanilla or caramel ice cream.
Cover and store any leftovers in the refrigerator.
Makes about 6-8
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