Ingredients:

  • 1 (14.1 oz / 400g) refrigerated store-bought pie crust or puff pastry sheet
  • 1 tbsp (15ml) melted butter
  • 1.5 lbs (680g) fresh peaches, sliced 1/4 inch thick
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (1g) salt
  • 1 large (50g) egg, beaten
  • 1 tbsp (12g) coarse turbinado sugar

Instructions:

  1. In a medium bowl, toss the sliced peaches with granulated sugar, cornstarch, cinnamon, lemon juice, and salt.
  2. Stir gently until the peaches are coated in a thick, glossy slurry and let sit for 5 minutes.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Unroll the store-bought crust onto the parchment paper.
  5. Mound the peach mixture in the center, leaving a 2-inch (5cm) border of dough around the edges.
  6. Fold the edges of the dough up and over the peaches, pleating the dough as you go, leaving the center open.
  7. Brush the folded dough edges with the beaten egg wash and sprinkle with turbinado sugar.
  8. Bake for 25-30 minutes until the crust is a deep mahogany-colored gold and the filling is bubbling.
  9. Remove from the oven and let cool for 10 minutes to allow the filling to set.