Peach Pie with Honey & Muscat

INGREDIENTS :

For the dough (adapted from Bon Appétit)
2 1/2 cups (315 g) all purpose flour
1 tbsp sugar
a good pinch of salt
1 cup (200 g) cold unsalted butter, cut into 1/2-inch cubes
1 tbsp lemon juice or distilled white vinegar
6 tbsp (90 ml) ice water

For the filling
2.5 lb (1 kg) Ontario peaches, peeled, pitted, cut into slices
3 tbsp cornstarch
1/2 cup (100 g) sugar
2 tbsp of real good honey
a squeeze of lemon juice
a pinch of salt
1 tbsp Muscat or Bourbon (optional)
1/4 tsp pure vanilla extract

egg yolk, for egg wash
Granulated or turbinado sugar, to sprinkle

DO IT YOURSELF :

Make the crust
Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in lemon juice or vinegar and enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap tightly with plastic wrap and chill. Chill the dough for at least 2 hours and up to 2 days.

Assemble and Bake
Preheat oven to 375ºF (190ºC).
On a lightly floured surface, roll out one piece of the dough into a 12-inch circle about 1/4-1/8-inch thick and place it into a 9-inch pie pan. Place in the fridge while you prepare the rest of the pie.
Roll out the other piece of dough into a 12-inch circle about 1/4-1/8-inch thick and place it in the fridge on a sheet pan to chill while you prepare the filling.

Prepare the filling
In a big bowl, add all the ingredients. Stir gently to combine.
Transfer peach filling to prepared crust. Top with the second crust. Crimp the edges and cut a few vents in the top. You can also be creative and top the pie with lattice-style crust!

Put the pie into the fridge for about 15 minutes, or until the crust is nice and firm before you bake it. When you are ready to bake, brush the top of the pie with a beaten egg yolk and sprinkle with sugar.

Put the pie on a baking sheet to catch any drips and bake for 1h10, or until the crust is deep golden brown and the juices bubble. If the edges brown too quickly, cover with a loose sheet of foil. Transfer to a rack and let cool completely.