Ingredients
- Cake Crust:
- 2 1/4 cups all-purpose flour, plus much more for bench and cutters
- two tablespoons sugar
- 1/4 teaspoon fine ocean salt
- 2 sticks chilled unsalted butter, reduce 1/2-inch cubes
- 4 tablespoons cold water, plus much more when needed
- Filling:
- 10 ripe but firm peaches
- 1 lemon, juiced
- 1/2 teaspoon almond extract
- 2/3 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon or pinch ground nutmeg
- 1/2 teaspoon fine ocean salt
- 3 tablespoons butter, reduce small pieces
- 1 egg
- Special equipment: fluted pizza cutter or fluted ravioli cutter
Directions
Cook's Note: You are able to combine sugar to at least one 1/4 cups, based upon the sweetness from the peaches. Peak summer time peaches is only going to need 1 cup.
For that crust: Inside a mixer. combine the flour, sugar, salt and cold butter.
Pulse the processor before the mixture resembles mud. Take away the lid and add some cold water towards the mixture. Run the processor just before the mixture rolls itself right into a little ball. When the mixture is dry, increase the cold water through the tablespoonful until it comes down together. Gather the dough right into a ball. Having a bench scraper or knife, divide the mix evenly in two. Shape each half right into a disk. Wrap each disk in plastic wrap and chill a minimum of half an hour. You now will keep the wrapped dough within the refrigerator for any couple of days or freeze for later.
Preheat the oven to 450 levels F.
Flour your moving pin and unveil 1 cake crust to around a 12-inch round and drape on the 9 1/2-inch fluted cake plate. Unveil another cake crust to around a ten-inch round, and cut this into 1-inch strips having a fluted pizza cutter.
For that filling: Peel and cut the peaches into 1/4-inch thick slices (you ought to have about 7 cups) and toss using the fresh lemon juice and almond extract inside a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, ensuring there aren't any protuberances. Stir the flour mixture in to the peaches and blend well. Pour the peaches in to the cake crust. Scatter using the bits of butter. Top using the lattice strips. Brush away any flour beneath the lattice to make certain it seals well. Crimp the perimeters to close. Beat the egg with 1 teaspoon water and brush the lattice and edges using the egg wash .
Play the oven and bake for ten minutes, after which lower heat to 350 levels F and bake before the crust will get brown, about 50 minutes more. When the edges brown too quickly, cover all of them with strips of aluminum foil about midway through baking. Awesome about half an hour before serving.
Recipe thanks to Anne Thornton