makes one 8-inch deep dish pie
- 3 cups (375 g) all-purpose flour
- 2 sticks (226 g) butter, cold
- ½ tspn salt
- 1 Tbspn almond extract
- 6 – 7 Tbspn water, cold
- 3 lb (1.36 kg) ripe but firm large yellow peaches
- 10 – 12 lemon verbena leaves
- ½ cup (100 g) sugar
- ¼ cup (30 g) tapioca flour
- 1 tspn almond extract
- 1 large egg, separated
- 2 Tbspn heavy cream
- turbinado sugar, for sprinkling
- Combine the flour and salt in a bowl. Using a pastry cutter, cut the cold butter into the flour until the size of small peas. Add the almond extract and mix briefly. Gradually add the water one tablespoon at a time until the dough holds together when pressed between two fingers. There should still be chunks of butter. Do not overmix! Form the dough into a disc, wrap in parchment paper or plastic wrap, and chill for at least 1 hour.
- Meanwhile, peel and pit the peaches, and cut each peach into 8 slices. Toss the peach slices with the lemon verbena and sugar. Transfer the peaches to a strainer suspended over a saucepan. Let macerate for 1 hour.
- Remove the pastry from the refrigerator. Reserve about ⅓ of the dough. Roll out the other ⅔ of dough on a lightly-floured surface to ⅛-inch thick. Place the dough in a 8-inch springform pan, trimming the excess. Combine the excess dough with the reserved dough and roll out to ⅛-inch thick. Return both the pan and the prepared dough to the refrigerator to chill.
- Preheat the oven to 220° C, with the baking rack in the bottom-most position.
- Transfer the peach slices to a bowl. With the juices in the saucepan, cook over medium high heat for 12 – 15 minutes, until bubbling and thickened. Pour the reduction over the peaches. Add the tapioca flour and almond extract and toss to combine.
- Separate the egg. Whisk together the egg yolk and heavy cream. Remove the prepared pie shell and pre-rolled dough from the refrigerator. Brush a layer of egg white on the bottom of the pie shell. Fill the pie shell with the peaches. Cut strips of the rolled dough and create a lattice pattern on top of the pie. Brush the top with the egg yolk wash, and sprinkle very generously with turbinado sugar.
- Bake the pie on the bottom-most oven rack for 20 minutes. When the top of the pie turns brown, place a piece of foil lightly on top. Reduce the oven to 190° C and bake for 40 more minutes, until the fruit is bubbling. Remove from oven and let cool briefly on a wire rack. Serve warm or cooled, but preferably on the same day the pie is made.