12 tbsp chilled unsalted butter, cut into
2 cups all purpose flour
1/4 tsp salt - optional
2 tbsp sugar
2 egg yolks
2-4 tbsp ice water
5-6 cups peeled, thinly sliced ripe
2 tbsp Triple Sec Liqueur
1/4 - 1/2 cup sugar (depending on the
sweetness of the peaches)
1 tsp grated lemon zest
To make the
crust, combine the butter with the flour, salt, and sugar using two
knives or a pastry blender, until the texture resembles coarse meal.
Beat the egg yolks and ice water together and add to the butter flour
mixture, stirring quickly with a fork; add more water as needed for
elasticity. Form the dough into two balls and cover each with wax
pepper. Chill for 1 hour. Preheat oven to 375F.
Roll out one
ball of dough and line a 9 inch pie pan with it. To make the filling,
sprinkle the Triple Sec over the peaches and toss to moisten. Sprinkle
the sugar on top of the roasted peaches and toss again to coat with
sugar. Pour the filling into the pie shell and sprinkle with the grated
lemon rind. Roll out the remaining dough and place over the peach
filling. Trim the edges and crimp decoratively. Cut 4 or 5 small slits
in the top crust to make steam vents. Reduce the
heat to 350F. Place the pie on a baking sheet with sides and bake in the
center of the oven for 30-40 minutes, until brown.
nutmeg adds both fragrance and flavor.