This delightful dessert offers a rustic charm that makes it ideal for gatherings, picnics, or simply enjoying at home. With its flaky crust and luscious peach filling, every bite transports you to sun-drenched orchards.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and cubed
6-8 tablespoons ice water
6-8 cups fresh peaches, peeled and sliced (about 6-8 medium peaches)
¾ cup granulated sugar (adjust based on the sweetness of your peaches)
¼ cup cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon butter, melted (for topping)
1 tablespoon sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the flour, salt, and sugar. Add the cubed butter and mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the sliced peaches, sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Toss gently until the peaches are well coated and let sit for about 10 minutes.
On a floured surface, roll out the chilled dough into a large rectangle to fit a 13x18-inch baking sheet.
Pour the peach filling onto the prepared crust, spreading it evenly.
Fold the overhanging edges of the crust over the filling, pinching to seal. Brush the edges with melted butter and sprinkle with sugar.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
