Prep: 1. Stir flour, 1 teaspoon of salt, and sugar together in a bowl. 2. Add butter pieces and coat with flour mixture using a bench scraper or spatula. 3. With a pastry blender, cut butter into the flour mixture, until mostly pea-size pieces of butter remain. 4. Combine 1 cup of cold water, vinegar, and 1 cup of ice in a measuring cup. 5. Sprinkle 2 tablespoons of ice water mix over the flour mix, and mix and cut with a scraper or spatula until it is fully incorporated. 6. Add more of the ice water mix, 1-2 tablespoons at a time, using the scraper or hands to mix until dough comes together in a ball. 7. Squeeze and pinch with fingers to bring all dough together, sprinkling dry bits with more small drops of ice water mix, to combine. 8. Divide the dough in two and shape dough into flat discs, wrap in plastic, and refrigerate for at least 1 hour (preferably overnight), to give the crust time to mellow. 9. Remove the dough from the fridge 5-10 minutes before you begin rolling. 10. Lightly flour your work surface and a rolling pin. 11. Place the dough in the center of the floured work surface, and beginning from slightly below the center of the disc, roll the dough away from you using even pressure across the entire top half of the disc, lightening up as you reach the dough's edge; then rotate counterclockwise and repeat; rolling the dough until 2-3 inches larger than the pan you are using and about 1/8-inch in thickness. (If the dough starts to crack, cut a piece of dough from the edge and pat into the crack to patch (you can also add a brush of water to help seal it if needed). 12. To fit dough for a pie pan, fold dough disc in half and lay it across one side of a well-buttered pie pan, positioning the seam in the center. 13. Unfold the disc and gently slide and fit dough down into the pan; do not pull or stretch the dough. Make sure there are no gaps between the dough and the pan; if there are air bubbles, burst them with a fork. 14. Trim dough overhang to allow 1-1 1/2 inches excess, measuring from the inner rim of pan. Cover the crust with plastic and refrigerate for at least 30 minutes, preferably 1 hour or more, and tightly wrapped, up to 3 days before using. The rolled out, tightly wrapped crust can also be frozen for up to a month. Make: 1. Slice peaches. 2. Combine fruit, lemon zest and juice, corn starch, allspice, cloves, sugar, and salt in a bowl and stir well. 3. Pour the filling into the refrigerated pie shell, arrange the pastry round on top, and crimp as desired. 4. Chill the pie in refrigerator for 10-15 minutes to set the pastry. 5. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425. 6. Whisk egg with 1 teaspoon of water and a pinch of salt to create an egg wash. 7. Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry. 8. Sprinkle with the desired amount of raw sugar. 9. Place pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, or until the pastry is set and beginning to brown. 10. Lower the oven temperature to 375, move the pie to the center rack and continue to back for 30-35 minutes longer. 11. Allow to cool a bit, about 30 minutes to 1 hour before serving.
The original recipe calls for nectarines, we love peaches but any of your favorite stone-fruit will do! If you want to take this pie up a notch try adding 1/4 teaspoon of angostura bitters.