Ingredients
Method
- Preheat oven to 425°F (220°C)
- Place parchment paper in a 9-inch pie dish and set aside
- Cut peaches into 1-inch slices
- Arrange peach slices in the prepared pie dish
- In a mixing bowl, combine 1 3/4 cups flour, 1/2 cup sugar, and 1 1/2 teaspoons baking powder
- Cut in 1/2 cup cold butter with a pastry cutter until the mixture resembles coarse crumbs
- Gradually add 2/3 cup milk to the dough; mix until just combined
- Press the dough evenly over the layered peaches to form a thick crust
- Brush top with melted (halal-friendly) shortening or turmeric oil if desired
- Bake for 40 minutes until golden and bubbly
- Let cool slightly before serving
Nutrition
Notes
Chill dry ingredients for 1 hour before baking for a flakier crust.
Use parchment paper to grease the dish.
Avoid overmixing the dough to maintain a light texture.
Add 1/2 tsp lemon juice if peaches are underripe.
Store in a covered dish on the shelf for up to 1 day.
Replace milk with oat milk for a non-dairy option.
Use parchment paper to grease the dish.
Avoid overmixing the dough to maintain a light texture.
Add 1/2 tsp lemon juice if peaches are underripe.
Store in a covered dish on the shelf for up to 1 day.
Replace milk with oat milk for a non-dairy option.