Servings: Makes 8–10 servings
- 2 1/2 cups all-purpose flour
- 1/4 cup slivered almonds
- 2 sticks unsalted butter (very cold), cut into 1/2-inch pieces
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon cinnamon , plus additional for garnish
- 3 to 6 tablespoons nonfat milk (very cold)
- 1 large egg yolk
- 1 tablespoon whole milk
- 3 pounds peaches , peeled and sliced (about 7 cups)
- 1/4 cup cornstarch
- 1/4 teaspoon cinnamon
- Pinch salt
- 2 tablespoons unsalted butter , cut into small pieces
Combine all filling ingredients in a large bowl. Set aside.
To make crust: In a food processor, blend flour and 2 tablespoons almonds until finely ground. Add butter, salt, sugar and cinnamon. Pulse until mixture resembles coarse meal.
While pulsing machine, add nonfat milk, 1 tablespoon at a time, just until mixture forms a ball. Remove and form two discs; cover in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 425°. Position oven rack at lower third rung. Line a sheet pan with foil and set aside. Place 1 dough disc on floured surface and let soften slightly, about 5 to 10 minutes. Roll out disc to about 11 inches. (Repeat with other disc.) Place one circle of dough in a 9-inch pie pan and spoon filling on top. Make several decorative slits in center of other disc. Place top crust over filling and crimp edges with fingers; trim excess dough. Combine egg yolk and milk; brush mixture on top of pie and sprinkle with remaining 2 tablespoons almonds and additional cinnamon.
Place pie on prepared sheet pan and bake 20 minutes. Reduce heat to 375° and continue baking 45 to 60 minutes, until golden brown. (If pie is browning too quickly, cover dish loosely with foil during the last 20 to 30 minutes of baking.) Remove and cool at least 1 hour before serving.