1 1/2 cups all purpose flour
1/2 tsp salt
1 tbsp sugar
1/2 cup cold butter (cut into cubes)
3-5 tbs cold water
3 tbs softened butter
1/4 cup of granulated sugar
1/2 cup of almond flour
1 large egg
1/2 tsp vanilla extract
1 tbs all purpose flour
I used 3-4 peaches
1/2 tsp corn starch
1 tsp lemon juice
Mix dry ingredients in a large bowl. Add cold butter. Use your hands to work the butter into the flour until it resembles coarse sand. Large prices are ok. Slowly add water, 1 tablespoon at a time until mixture comes together. If it’s too dry add more water. Shape the dough into a disc and wrap it with plastic wrap. Place in fridge for at least 1 hour.
Frangipane (almond filling)
In a large bowl, or stand mixer, beat room temperature butter and sugar until it is fully incorporated. Add egg, vanilla extract, almond flour, and flour. Mix until combined. Place in fridge to chill for a minimum of one hour.
Slice peaches very thin. Place the peaches in a bowl. Add the sugar, lemon juice, and cornstarch, gently toss to mix in with the peaches.
Remove pie dough from fridge and let it soften at room temp for 10 minutes.
Place dough in between two pieces of parchment paper. Roll out the pie disc until you have a rough round-shaped disc that's about 12 inches in diameter.
Evenly spread the frangipane into the center of the dough, leaving a 2 inch edge. Start placing the peaches in the center of the dough and working outward making a centric circle. Once you cover all the frangipane with peaches fold edges of piecrust over fruit, pleating as needed. Brush crust with egg wash and sprinkle with sugar.
Bake at 375 degrees for 35-45 minutes or until filling is bubbling and crust is golden.
Let cool to room temperature and serve with vanilla ice cream.