Ingredients
Method
- In a large bowl, mix 2 3/4 cups flour, 1 tablespoon sugar, and a pinch of salt.
- Gradually add the cold halal butter, blending until the mixture resembles coarse crumbs.
- Press half the dough into a 9-inch pie dish. Chill the remaining dough for the top crust.
- Peel and slice the peaches, then toss with 2 tablespoons flour until fully coated.
- In a large bowl, mix the floured peaches with honey, sugar, and 1 teaspoon vanilla extract. Let rest for 15 minutes while preparing the crust lid.
- Roll out the remaining dough to 1/4-inch thickness. Place over the filling and crimp edges to seal.
- Chill the pie for at least 30 minutes before baking.
- Brush the top with the room-temperature egg wash for a golden crust.
- Bake at 375°F (190°C) for 45 minutes, or until golden and bubbly.
Nutrition
Notes
Chill the pie crust before baking for a flaky texture.
Roll the lid dough 1/4 inch thick to create a crackled top.
Use ripe but firm peaches for the best flavor and structure.
For vegan version, use maple syrup instead of honey.
Roll the lid dough 1/4 inch thick to create a crackled top.
Use ripe but firm peaches for the best flavor and structure.
For vegan version, use maple syrup instead of honey.