The Pie Recipes

Ingredients

• 2½ cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold, unsalted butter cut into pieces
• 6-8 tablespoons ice cold water
• 3 pounds of freestone peaches, rinsed, peeled (if you wish,) halved, pitted, cut into thick wedges (you should have 6 cups of fruit)
• 1 tablespoon fresh lemon juice
• ½ cup granulated sugar
• ¼ cup dark brown sugar
• pinch of salt
• ⅛ teaspoon cinnamon
• ⅛ teaspoon freshly grated nutmeg
• 3-4 tablespoons minute tapioca, finely ground in a coffee grinder or food processor (if the peaches are extremely juicy, I use 4 tablespoons, if less so, 3 tablespoons)
• 1 egg yolk beaten with two tablespoons milk or heavy cream
• coarse sanding sugar for sprinkling