Jersey Fresh Peach Pie

Ingredients: 

Ingredients

Pie Crust:
2 ¼ cups all purpose flour
2 tablespoons sugar
¼ teaspoon fine sea salt
2 sticks chilled unsalted butter, cut into ½ inch cubes
4 tablespoons ice water, plus more as needed

Filling:
10 ripe but firm peaches
1 lemon, juiced
½ teaspoon almond extract
2/3 cups all purpose flour
1 cup sugar (1/4 cup more if depending on sweetness of peaches)
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ teaspoon fine sea salt
3 tablespoons unsalted butter, cut into small pieces
1 egg

Directions: 

For the crust, in a food processor, combine the flour, sugar, salt and cold butter

Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a ball. If the mixture is a bit dry, add more ice water by the tablespoon until it comes together.

Gather the dough into a ball. Divide into half, shape each into a disk. Wrap each with plastic wrap and chill at least 30 minutes.

Preheat oven to 450 degrees.

Flour a rolling pin and roll out one disk to about 12 inches. Place in a 9 “ pie plate with ½ inch overhang. (You can roll out the second disk and cut strips for a lattice pie.)

For the filling:
Peel and cut peaches into ¼ inch slices (yields about 7 cups) into a large bowl and toss with the lemon juice and almond extract. Whisk the flour, sugar, cinnamon, nutmeg, and salt in another bowl. Stir the flour mixture into the peaches and mix well.
After pouring the peaches into the pie curst, scatter with the pieces of butter. Roll out and cover the peaches with the top crust. Pierce with a fork in several places across the top crust. (Or if you want to do a lattice pie, weave the strips on the top of the pie.) Crimp and seal the edges to seal. Beat the egg with 1 teaspoon of water or milk, and brush the top of the pie and crust edge with egg mixture.

Bake for 10 minutes, then lower the heat to 350 degrees and bake until the crust gets brown (about 40-50 minutes). If the edges begin to brown too fast, cover it with strips of aluminum foil halfway through the baking time.