Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 8 tbsp ice-cold water
  • 4 cups fresh peaches, peeled and finely diced
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 0.5 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 0.25 tsp salt
  • 1 large egg, beaten
  • 1 tbsp milk
  • 2 tbsp sanding sugar

Instructions:

  1. Whisk flour, sugar, and salt in a large bowl.
  2. Add chilled butter cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Add ice water one tablespoon at a time, stirring with a fork until the dough just begins to come together.
  4. Shape dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.
  5. Cut the peeled peaches into small 1/4-inch cubes.
  6. Toss peaches with sugar, cornstarch, cinnamon, lemon juice, and salt; let sit for 10 minutes until a light syrup forms.
  7. Roll out the chilled dough on a floured surface and cut into 4-inch circles.
  8. Place a spoonful of filling in the center of each circle, fold over, and seal edges with a fork.
  9. Brush the tops with the beaten egg and milk mixture, then sprinkle with sanding sugar.
  10. Bake on a parchment-lined sheet for 25 minutes or until golden brown.