RECIPE HERE!

What I love about this recipe is that you can *really* put this filling on anything. And you can use any pie crust of your choice! I will be putting the recipe on my blog including pie crust, but right now you can find the filling recipe below! And use any pie crust recipe of your choosing! Mine was an all butter crust 😏👇

🧈 🍑 FILLING

▫️1/2 cup browned butter
▫️1/2 cup brown sugar
▫️6 1/2 cups frozen peaches
▫️1 tbsp corn starch dissolved into 2 tbsp of water
▫️1/4 tsp salt
▫️1/8 tsp nutmeg (optional)

🥧 CRUST

▫️2 1/2 cups all purpose
▫️1 tsp kosher salt
▫️1 cup unsalted butter, cut into cubes and frozen for 10 minutes
▫️6 tbsp ice water
▫️2 eggs + 1 tbsp water mixed together (egg wash)
▫️Turbinado sugar (to taste)

1. Add 1/2 cup of butter to a skillet over medium heat. Melt and cook until light brown in color with a sweet, nutty smell. Reduce the heat to low. Add the peaches and brown sugar. Cook covered on medium heat until the peaches are softened and hot and the sugar melts to a syrup.
2. Add the corn starch water, salt and nutmeg and mix. Continue cooking for another 2-4 minutes until the filling is thick.
3. Pour into a bowl and place in the fridge to cool. Preheat the oven to 400 degrees.
4. Prepare 2 pie crusts. If using my recipe, combine chilled butter, flour and salt in a bowl or food processor with dough attachment. Cut the butter into the flour until the flour feels like damp sand and the butter is thoroughly incorporated into the flour. Add 5-6 tbsp of ice cold water and combine until a dough forms.
5. Cut the pie dough in half. Roll out each piece. Place one over a pie pan and fit it to the bottom of the pan. With a fork, poke holes into the bottom crust. With the other crust, cut your lattice.
6. Pour the chilled filling into the pie crust. Top with the other pie crust (lattice pattern of your choice.) Brush with egg wash and a generous sprinkle of turbinado sugar. Bake for 10-15 minutes until golden brown. If the top is evenly browned after 15 minutes, finish cooking for 30-35 minutes at 350 degrees, until the filling is bubbling. Let it cool for 1 hour before serving.

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