Rustic Peach Pie

To make the crust, combine the butter, flour, sugar, baking powder and salt in a food processor. Pulse just until the mixture resembles coarse crumbs. Slowly pour in the ice water while pulsing just until a dough ball forms. Wrap the dough in plastic and refrigerate for at least 1 hour.

To make the filling, peel the peaches by bringing a large pot of water to a boil and submerging the peaches fully for 1 minute. Remove with a slotted spoon and place them in ice water to cool. The peel should come off easy with your fingers. Remove the pits and slice.

In a bowl, combine the sliced peaches along with the lemon juice, salt, flour and sugar. (Because peaches can vary greatly in sweetness, start with 1/4 cup of the sugar and taste the mixture. Depending on the sweetness of the peaches, decide if you want to add part or all of the additional sugar.)

Roll out the dough approximately 3″ larger than your pie pan and drape the dough into the pan. Pour in the peach filling and fold the edges of the dough into the pie. Place the pie pan on a baking sheet to catch drips and bake in a preheated 350ºF oven for 50 to 60 minutes or until the crust is a light golden brown. Allow to cool to room temperature before slicing.