Though most of the peaches in my house don’t last long enough to be cooked, when they do, this is where they end up.
Serves 6 to 8.
FOR THE CRUST
3 cups all-purpose flour
¾ teaspoon kosher salt
1 tablespoon sugar
1 cup unsalted butter, chilled, cut into thin slices
4 to 6 tablespoons ice water
FOR THE FILLING
8 perfectly ripe peaches, thinly sliced
1 cup sour cream or full-fat yogurt
¼ cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1. To make the crust: Place the flour, salt, and sugar in a food processor fitted with a steel blade, and pulse to blend. Add the butter, 1 slice at a time, and process until the mixture is crumbly and there are no clumps of butter left. Add the ice water and process until a ball forms, about 30 seconds. Form the dough into two disks, wrap them in plastic wrap or waxed paper and refrigerate until firm, at least 1 hour, or freeze up to 2 weeks in a sealed plastic bag.
2. On a highly floured surface, roll each disk out into a 12-inch circle and gently place one in a 9 or 9½-inch pie pan. Place the remaining circle on a sheet of waxed paper and refrigerate until ready to use.
3. Preheat the oven to 400 degrees.
4. To prepare the filling: Place the peaches, sour cream, sugar, flour, and vanilla extract in bowl and mix well.
5. Pour the filling mixture into the prepared pie shell, and cover with the remaining crust. Flute the edges.
6. Transfer the pie to the oven and bake for 15 minutes. Lower the heat to 350 degrees and bake until the crust is golden brown and the fruit is bubbling, about 1¼ hours.
7. Serve hot or at room temperature.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)