Pie Crust

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2 cups flour

1 teaspoon salt

1 cup cold butter

½ cup buttermilk (or milk plus a splash of vinegar)

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Filling

3 cups fresh or canned peaches (chopped)

½ cup sugar

1 tablespoon lemon juice

3 tablespoons corn starch

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Egg Wash

1 egg

1 tablespoon water

Coarse sugar

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1. To make the pie crust, in a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.

2. To make the filling, add the peaches, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pies.

3. Preheat the oven to 425. Roll out the pie dough on a lightly floured surface. Cut the pie crust into six inch circles (I used a bowl to cut mine). Scoop about ⅓ cup of peach filling onto one side of each circle. Fold the top of the crust over and crimp the edges with a fork to seal. Cut slashes on the top of the pie with a sharp knife to release steam. Place on a lightly greased or lined baking sheet, and repeat with remaining pie crust (you may need to re-roll the dough). In a small bowl, whisk together the egg and water, then brush the egg mixture over the pies. Sprinkle with coarse sugar. Bake 18-20 minutes, or until golden brown.

Notes

Used filing recipe only, did not egg wash, baked according to directions

For filling, just stirred together, did not cook in saucepan prior to using. Added a good shake of cinnamon