by Molly Shuster
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 7 Tbsp. unsalted butter, cut into small pieces, very cold
- 4-5 Tbsp. ice water
- Milk, cream, or buttermilk, for brushing
- 2 pounds ripe but firm peaches, cut into 1
- 1 lemon, zested and 1/2 of the lemon juiced
- 1/3 cup sugar (or 1/4 cup if using very sweet peaches)
- 1 Tbsp. flour
Make the dough. Whisk together the flour and salt. Add the butter and, using your fingers, mix until the
butter is in pea-sized pieces. Add 3-4 tablespoons and stir to mix. Add additional water by the tablespoon, as needed, until a dough comes together. Pat into a round. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours or overnight.
Heat the oven to 400ºF.
In an 8” skillet or pie plate, combine the peaches, lemon zest and juice, sugar and flour. Toss to combine.
Roll the dough into a ¼” square. Trim the rough edges. Cut freehand into large squares. Top fruit with the dough, overlapping the squares slightly but allowing the filling to peak through in places. Discard any extra dough. Brush with milk, cream or buttermilk.
Bake for 30 minutes. Using a wooden spoon, tap down the dough so that it is submerged slightly under the fruit. Reduce the heat to 375ºF. Continue to bake until the fruit is bubbling and the crust is golden, about 15 minutes. Cool slightly before serving.
Yield: 4-6 servings