-
1
Preheat your oven to 350 degrees.
-
2
Add the flour, sugar and salt to a food processor with the dough blade. Pulse a few times to mix.
-
3
Add in the cream cheese and butter. Pulse until the butter and cream cheese are just incorporated.
-
4
Add in the cold water and again just pulse a few times until the dough starts to come together. You don't want to over mix otherwise the crust will be tough rather then tender and flaky.
-
5
Pour the dough out onto a clean, lightly floured surface. Knead the dough just a little bit. Cut the dough.
-
6
Break off a baseball sized ball of the dough and roll out into a circle using a rolling pin to about 10 inches in diameter.
-
7
Place the dough in the bottom of a 9 inch round, deep pie dish. Work the crust up the sides of the dish and allow to fall over the sides a bit.
-
8
For the filling, stir together the sliced peaches, sugar, cinnamon and flour. Pour into the pie dish.
-
9
Roll out another pie round and gently place on top. Pinch the layers of crust together to seal them. If you'd like, you can push down on the edges with a fork to crimp it a bit. Rip off any excess dough hanging over.
-
10
Cut a few slits in the top to allow the steam to escape.
-
11
Make a quick egg wash: 1 egg mixed with 1 Tbsp water { you can use milk if you don't have eggs} and brush the top of the pie. Sprinkle the top with a little bit of the sugar.
-
12
Pop in the oven and bake for about 1 hour to 1 hour 15 minutes. The crust will be golden and beautiful!
-
13
Allow to cool slightly before slicing. Of course, keeping with tradition, a bit of vanilla ice cream on the side.
