Serves: 6
Prep Time: 1 hour 15 minutes (includes chill time)
Cook Time: 25 minutes
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Ingredients
Crust:
- 1 1/4 cup unbleached all purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 ¼ sticks of unsalted butter-cut into ¼” slices
- ¼ cup sour cream
- 1 egg
- 1 teaspoon water
- Turbinado sugar-optional
Filling:
- 4 peaches-washed, pits removed and sliced
- ¼ cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon quick tapioca
Directions
In medium size bowl, add flour, sugar and salt; whisk to combine. Add the sliced butter and using pastry blender work the butter into the flour mixture until it resembles small peas. Add the sour cream and mix in with a fork. Gather the dough together and form into a disk. Wrap with plastic wrap and place in refrigerator for 1 hour.
Pre-heat oven to 400 degrees F
In a medium bowl, add the peaches, sugar, lemon juice and tapioca; stir to combine. Set aside while rolling out dough.
Remove dough from refrigerator and let it rest for 5 minutes. Place large piece of parchment paper on counter and dust with flour. Place dough in center and roll out into 13” circle. Arrange the peach slices in a circular pattern starting 1 ½” from the outside edge of the dough and working towards the center. Fold the edges of the dough up and over the first layer of fruit. Place the egg in a small bowl and whisk with water. Using a pastry brush, brush the egg wash on the exposed edges of the dough. Sprinkle with turbinado sugar, if desired. Slip baking sheet under the parchment paper. Place the baking sheet on the middle rack of the oven. Bake for 25 minutes, or until crust is lightly browned and filling is bubbly. Cool on rack before serving.