Ingredients:

  • 2 ½ cups all-purpose flour (315g)
  • 1 cup unsalted butter, chilled and cubed (225g)
  • 1 tbsp granulated sugar (12g)
  • 1 tsp fine sea salt (6g)
  • 6 tbsp ice water (90ml)
  • 1 tsp apple cider vinegar (5ml)
  • 1 large egg yolk
  • 1 tbsp heavy cream (15ml)
  • 1 tbsp coarse sanding sugar (12g)

Instructions:

  1. Whisk together the all-purpose flour, granulated sugar, and fine sea salt in a chilled mixing bowl until the seasoning is evenly distributed.
  2. Add the cubed, ice-cold butter to the flour mixture. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter still visible.
  3. Mix the apple cider vinegar into the ice water. Drizzle the water into the dough in 1-tablespoon increments, tossing with a fork after each addition, until the dough just begins to clump together.
  4. Gently press the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. On a floured surface, roll the chilled dough from the center outward into a 12-inch circle. Carefully drape the dough over the peach filling, trim the edges, and crimp.
  6. Brush the top of the crust with a mixture of egg yolk and heavy cream, then sprinkle with coarse sanding sugar.
  7. Bake until the crust is a deep mahogany gold.