Peach pie is my all-time favorite pie, but I usually make a round Peach Pie with Lattice Crust. Today I was in the mood to make a slab pie, and the farmers market peaches were at the perfect stage for pie, perfectly ripe but still firm, their fragrance filling the kitchen.
3 dip-and-sweep cups (15 ounces/425 grams) unbleached all-purpose flour
1 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, cold
1/2 to 2/3 cup sugar
1/4 cup tapioca flour
1/8 teaspoon salt
1/8 to 1/4 teaspoon cinnamon
1/8 teaspoon mace or nutmeg (I want you to taste the peaches!)
I cut this one much sooner. You can see the juices weren't quite cool enough. But bloggers have to get their photos!