2 1/2 cups of All-Purpose Flour
1 teaspoon of Salt
1 teaspoon of Sugar
2 sticks of Unsalted Butter, chilled and cut into pieces
1/2 cup of Ice Water
First, place the flour, salt, and sugar in a food processor*; pulse to mix. Now, add the butter in and pulse a few times, until the mixture resembles coarse meal.
Next, add in the ice water, one tablespoon at a time, pulsing after each tablespoon. Be very careful not to overwork.
Now, remove the dough from the food processor and form it into a ball. Flatten each half into a disk. Wrap each disk in plastic, separately, and refrigerate for 30 minutes or into the freezer if you are not using it tonight.
To form the pie shell, roll the dough on a lightly floured surface to a 14 inch diameter. Place in pie plate and trim the overlay. Continue with your recipe.
1 prepared 9″ pie crust, baked
4 large peaches, peeled and sliced
1 tablespoon lemon juice
3/4 cup sugar (divided use)
3 tablespoons cornstarch
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon almond extract
1 cup heavy whipping cream
1 (4 oz) package cream cheese, softened
4 tablespoons powdered sugar
Combine sliced peaches with 1/4 cup of sugar and 1 tablespoon lemon juice. Cover and let stand for 1 hour. Drain peaches and add water to juice to make 1 cup.
Mix the cornstarch with remaining 3/4 cup of sugar and blendwith juice in sauce pan. Bring the mixture to a boil and stir constantly until thick.
Remove from heat and add butter, salt, and almond extract.
Cool slightly then fold into peaches and pour into baked pie shell. Refrigerate until completely chilled (at least 3 hours).
For the topping, make sure cream cheese is completely soft and blend it by hand with the powdered sugar until smooth. Set aside. Whip cream until thickened and then add in cream cheese mixture. Spread over the peaches, or dollop on top of each slice.
**RECIPE CREDITS: THE BARBEE HOUSEWIFE BLOG + CARMEL POTATOES BLOG