In late Summer, when peaches are at their peak, there's really nothing more you need to do with them than grab a napkin for all the juice that's about to run down your face and arms. But sometimes you just want a pie, and if you're going to go through the effort of making one, it had better be amazing, right? This, my friends, is that peach pie.
It's packed with juicy peaches, yes. And the crust is amazing, sure. But the best part is the magic that happens when the peaches and sugar cook together with my Toasted Coconut Turmeric spice blend to create what is basically edible sunshine. You've had peach pie before, but I can assure you that you've never had peach pie like this.
So, get yourself to your local farmers market before the Summer peaches are all gone because it's time for pie!
Sunshine Peach Pie
1 large egg
2 3/4 cups (330 g) all-purpose flour, divided
12 tablespoons (169 g) cold unsalted butter, cut into 1/2-inch cubes
1 teaspoon (3 g) kosher salt
1 teaspoon (5 g) apple cider vinegar
¼ cup (59 g) ice cold water
6 or 7 ripe peaches (about 2 lbs or 907 g), peeled and sliced
2 tablespoons (28 g) lemon juice
3/4 cup (150 g) dark brown sugar
1 1/2 teaspoons (6 g) Toasted Coconut Turmeric Blend, divided
1 tablespoon (16 g) turbinado sugar
Separate the egg yolk and white. Set the egg white aside for later. Lightly beat the yolk and add it to the ice cold water, along with the vinegar. Stir to combine and set aside.
Place the flour, cold butter, and salt in the bowl of a food processor. Pulse it all together just until the mixture resembles gravel. You should see little pebbles of butter throughout.
Drizzle 3 tablespoons of the egg/vinegar mixture over the dough and quickly pulse 3 or 4 times to combine. Grab a small handful of dough, and squeeze. If the dough ball holds together, you're good. If it crumbles apart, add a little more liquid, pulse a couple of times, and check again.
Once you've got a dough that holds together, turn it out onto a lightly floured surface and gather it into a ball. Divide the ball in half with a knife or pastry cutter, and flatten each half into a disc about 6 inches in diameter. Wrap each disc tightly in plastic and place in the refrigerator for at least an hour.
While the dough is chilling, make your filling. Combine the sliced peaches, lemon juice, brown sugar, flour, and 1 teaspoon of Toasted Coconut Turmeric Blend in a large bowl, and toss gently to coat.
Preheat the oven to 425 F with a rack in the middle. Take one of the dough discs out of the refrigerator and roll it out on a lightly floured surface until it's big enough for a standard 9-inch pie pan. Add the peach mixture and press gently to spread it evenly into the pie pan.
Roll out the second dough disc and place on top of the filling. Trim the dough along the edge of the pie pan. Wet the edges of the bottom crust with cold water, and press the bottom and top pastry together along the edge of the pie pan. Make it look pretty by pressing fork tines along the edge or using your finger and thumb to pinch it in even increments.
Mix the turbinado sugar and the remaining 1/2 teaspoon of Toasted Coconut Turmeric Blend in a small bowl. Cut 2 or 3 slits in the top of the pie to allow steam to escape, and then brush with the egg white, especially around the edge. Sprinkle the entire pie with the sugar and spice blend.
Bake for 15 minutes, then lower the heat to 375 F. Continue baking until the peaches bubble, and the pastry is golden, about 50 to 60 minutes longer.
Allow to cool completely at room temperature before serving.