for the all-butter pie pastry:
1/2 cup (1 stick) very cold unsalted butter
1-1/4 cups all-purpose flour, plus more for rolling
1/2 Tbsp organic cane sugar
1/2 tsp fine grain sea salt
1/2 Tbsp apple cider vinegar
4-6 Tbsp ice water
for the peach filling:
3 cups (about 4 medium) peaches, sliced¹
1/4 cup (packed) light brown sugar
juice of half a lemon
1 tsp pure vanilla extract
1 Tbsp arrowroot starch²
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch fine grain sea salt
optional: egg wash (1 egg yolk + 1 tsp cream) and sanding sugar
1 Tbsp apricot or peach jelly
All-Butter Pie Pastry:
Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.
Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.
Source: A SUMMER PEACH GALETTE