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BASIC PASTRY:
2 cups all-purpose flour
1/2 tsp. salt
8 Tbsp. unsalted butter, cut into 1/4" pieces
1/2 cup ice water, divided
FRUIT:
6 cups peeled and sliced ripe peaches (about 3 lb.)
1/2 cup sugar
1 Tbsp. all-purpose flour
1 Tbsp. fresh lemon juice
Grate 1/2 of lemon
3 Tbsp. Amaretto
1/2 tsp. ground nutmeg
1/4 tsp. salt
3 Tbsp. unsalted butter, cut into small pieces
1 egg white lightly beaten
Cinnamon sugar
1. Preheat the oven to 375*F.
2. To prepare the pastry, combine flour and salt in a bowl of a food processor fitted with a chilled steel blade. Pulse to combine, add butter. Pulse until texture resembles coarse meal. Add water, processing until just combined. Press mixture gently into 4" circle on plastic wrap, cover and chill 30 minutes.
3. To prepare fruit, combine peaches, sugar and flour, toss to well. Add lemon zest, lemon juice, Amaretto, nutmeg, salt and butter, toss well.
4. Lightly flour a work surface. Roll out the pastry dough to a thickness of 1/8". Line a 2 quart casserole (2-1/2" deep) with pastry, trimming to fit. Spoon fruit into casserole.
5. Roll out remaining pastry to a thickness of 1/8" thick. Place over the fruit. Moisten edges of the top and sides with a little water, press them together and crimp. Cut several slits in top crust. Brush with egg white and sprinkle generously with cinnamon sugar.
6. Place dish in a rimmed baking sheet using non stick foil and bake 45 to 50 minutes or until top is golden brown and fruit is bubbly.
Serves 8
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