Makes 1 tart
This recipe is a variation of peach pie from the "Fanny Farmer Cookbook," by Marion Cunningham (Knopf, $30).
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4 cups sliced, peeled peaches
1 tablespoon lemon juice
1 cup sugar
4 tablespoons flour
2 teaspoons cinnamon
½ teaspoon cloves
1 egg white
For the crust: Combine flour and salt. Cut the butter into ¼ inch cubes and sprinkle into flour. Using your fingers, pinch the butter cubes until they form small, crumbly pieces. Once combined, the flour-butter mix should have a crumbly consistency. Add water 1 tablespoon at a time and stir in with a fork until just combined. Once wet enough, form the dough into a ball and tear in half. Flour a surface well and roll out to about 10 to 11 inches in diameter.
Place in the tart pan, pierce the bottom with a fork many times and bake at 425 degrees for 10 to 15 minutes.
Roll out the top crust in the same manner. Cut it into strips about ¾ of an inch wide.
For the filling: To remove peach skins, put them in boiling water for one to two minutes. Then cut them in eighths and coat them with lemon juice. Add the flour, sugar and spices.
Fill the tart pan with filling. Place the strips for the top crust on top of the filling in a lattice design by layering the strips rather than weaving them. Bake at 425 degrees for 10 minutes. Coat the pie crust top with an egg white. Reduce heat to 350 degrees and bake for 30 to 40 minutes.