O.K., are you sitting down? This is hands down, THE BEST pie crust recipe I have ever seen, made, or tasted. I was so proud of how this pie turned out that I honestly carried it around showing it to everyone before I could even cut in to it. Isn't it GORGEOUS?! And, shhh....it was even better than Evelyn use to make. Hard to believe, I know, but true.
2 1/4 c. all purpose flour
2 Tbs. sugar
1/4 tsp. salt
2 cubes COLD butter, cut in to small cubes
4 Tbs. ice water, plus more if needed
Place flour, sugar, salt and butter in a food processor. Process until mixture resembles fine sand. Add the ice water and pulse again just until mixture begins to form a ball (add more water, 1 Tbs. at a time) if it doesn't come together. DO NOT OVERMIX. Remove from food processor and divide dough in half. Shape in to 2 disks and wrap in plastic wrap. Place in refrigerator for 30 minutes.
For the Filling:
10 ripe, firm peaches
Juice from one lemon
1/2 tsp. almond extract
2/3 c. flour
1 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
3 Tbs. butter, cut in small pieces
Peel peaches by dipping them in boiling water for about 20 seconds (the skin will slide right off). Remove pit and cut in thin slices. Place peach slices, the juice from the lemon, and the almond extract in a bowl and let sit for 10 minutes (this 10 minutes is a great time to roll out both dough disks in to 2 large 9-10 inch circles). Mix the flour, sugar, cinnamon, nutmeg, and salt together until well mixed. Stir in to the peach mixture.
Place the bottom pie crust in to the pie plate (I used a 9 inch pie pan). Pour peach mixture in to the pan. Place small pieces of butter all over the top. Cut bottom crust in to strips, then place on top of pie, overlapping and crisscrossing them. To finish pie, pinch the edges all around the edge and trim off extra dough if necessary. Mix the egg with a bit of water and brush egg mixture over the top.
Preheat oven to 450 degrees. Bake the pie at 450 degrees for the first 15 minutes, then turn the heat down to 350 degrees and bake for an additional 50 minutes. Remove pie from oven and allow to sit for at least 30 minutes before cutting and serving.
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