Ingredients
Method
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse meal.
- Gradually add ice water, pulsing until dough forms a shaggy mass.
- Wrap dough in plastic and refrigerate for 30 minutes.
- Peel, pit, and slice peaches. Toss with sugar, cornstarch slurry, and vanilla. Let sit for 15 minutes.
- Roll dough into a ½-inch-thick sheet. Cut 4-inch rounds; fill each with 3 tbsp peaches.
- Fold dough halves together, crimp edges firmly.
- Brush with chilled egg wash and sprinkle with flaky sea salt.
- Bake on a preheated baking steel or baking sheet at 375°F for 15-20 minutes until golden.
Nutrition
Notes
Use vegan butter for a dairy-free version
Reduce sugar to 1-2 tbsp for low-sugar diets
Substitute gluten-free flour if needed
Let filling drain for 5 minutes before filling pies
Reduce sugar to 1-2 tbsp for low-sugar diets
Substitute gluten-free flour if needed
Let filling drain for 5 minutes before filling pies