Feeling extra peachy? Try this pie, piled high with fresh peaches and topped with an amazing shortbread crumble.
Servings: 8 to 10
2 1/2 cups unbleached all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 to 6 tablespoons ice water
6 1/2 cups fresh yellow peaches, peeled and sliced (about 9 to 10 peaches or 2 1/2 pounds)
1/2 cup dark brown sugar
1/4 cup quick cooking tapioca
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
3/4 cup brown sugar
3/4 cup all-purpose flour
1/2 cup crushed shortbread cookies
1/2 cup salted butter, melted
1 cup chilled heavy cream
2 tablespoons light brown sugar
1 vanilla bean, seeded
Let's get Cooking...
For the crust:
In the bowl of a food processor, combine flour, sugar and salt. Pulse a few times to blend the ingredients. Add cold butter and pulse until the mixture resembles pea-size lumps. Add the water while pulsing, and continue to pulse until the dough creeps up the side of the processor and dough can hold together when pinched.
Turn out the dough onto a lightly floured work surface and knead into a ball. Divide into two rounds and press each into a flat disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour up to 3 days.
For the filling:
In a large bowl, toss together the peaches, sugar, tapioca, vanilla, almond extract and salt. Let sit at room temperature for 20 minutes while you prepare the crumble.
For the crumble:
In a medium bowl, combine sugar, flour, shortbread cookies, salt and butter; stir to combine. Reserve.
For the whipped cream:
Pour heavy cream into a large chilled bowl and beat with a hand mixer until it looks thick, like melted ice cream. Add the brown sugar and vanilla bean and continue beating until you achieve soft peaks.
Heat oven to 400 degrees. Remove one of the pie discs from the refrigerator and let soften for about 5 minutes. Freeze the remaining disc for a pie later on.
Lightly dust your work surface and rolling pin with flour. Roll out the dough to about an 11-inch round. Place in pie plate and flute the edges. Use a slotted spoon to spoon filling into the pie dough. Sprinkle the top of the peaches with the crumble.
Bake for 20 minutes, then lower heat to 375 degrees, and bake for 40 more minutes. Check after the first 20 minutes and, if browning too fast, cover with foil to protect the crust and top from burning.
Let cool for at least 3 hours, then top with whipped cream and serve.