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Ingredients
  • subheading: For the all-butter pie dough (makes two 9-inch piecrusts or 1 double crust):
  • 2 ½ cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder, preferably aluminum-free
  • 1 teaspoon fine sea salt
  • ½ cup ice water
  • 1 tablespoon apple cider vinegar
  • ½ pound (2 sticks) cold unsalted butter, cut into 1-inch cubes
  • subheading: For peach filling:
  • 2 cups, unpeeled, sliced (¼-inch) fresh peaches (about 5 peaches); can substitute frozen
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ cup packed light brown sugar
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground mace
  • 2 tablespoons unbleached all-purpose flour
  • ¼ teaspoon fine sea salt
  • 1 large egg, lightly beaten with a pinch of fine sea salt, for egg wash
  • subheading: For vanilla sugar glaze:
  • 1 cup confectioners’ sugar
  • 1 tablespoon plus 1 teaspoon milk
  • ¼ teaspoon pure vanilla extract
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