12tablespoonsunsalted cold buttercut into 1/2 inch chunks
1/2 to 3/4cupice cold water
zest and juice of one orange
1egg beaten with 1 tablespoon milk
For the crust, add flour, butter, salt, sugar and orange zest to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add 1/4 cup iced water and pulse on and off until pastry is just combined. Add more water 1 tablespoon at a time until dough comes together when pressed. Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.
On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Save the second circle of dough for top of pie.
For the filling, peel and pit the peaches and slice 1/2 inch thick. In a large bowl, combine peaches with brown sugar, flour, cinnamon, nutmeg, allspice, salt, orange zest and orange juice. Pour into prepared pie crust, piling the peaches high in the center.
Top with second prepared pie crust, fold edges of top crust under edge of bottom crust and crimp edges. Cut four 2-inch slits in the dough and brush top of pie crust with egg wash and top with sugar.
Place pie on a baking sheet and bake for 50-55 minutes at 375 degrees. Allow pie to rest for about 30 minutes before serving.
slightly adapted from Small Parties by Marguerite Marceau Henderson
(c) 2019 - FoodieCrush.com - Mountain Peach Pie Recipe