Homemade Peach Pie

Ingredients

• For the filling:
• 12-14 peaches, peeled & sliced
• 1/4 cup pure cane sugar
• 2 tsp cinnamon
• 1/2 cup flour
• For the crust:
• 8 oz greek yogurt cream cheese, diced
• 2 sticks cold unsalted butter, small dice
• 3 cups flour
• 1/2 cup pure cane sugar
• a pinch of salt
• approx 3 Tbsp cold water

Instructions

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.