1. Mix flour, sugar & salt to evenly distribute the dry ingredients
2. Place mixture into a food processor
3. Add cold butter cubes with the flour mix and give it a few pulses until it transforms into small pea-sized crumbs ( I do it all by hand or with two bakers paddles)
4. (Use cold utensils if not using a food processor to not melt butter)
5. Add egg and milk mixture to the processor while pulsing a few more times until the mixture comes together or take the mixture out to the work surface
6. Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
   (do not knead)
7. Incorporate all ingredients together to form a dryish dough
8. Wrap it well with cling film & refrigerate for 1 hour
9. Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
10. Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
11. Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
    Enjoy!

I always save a little of the pastry to make a couple leaves and a simple rose for decorations.

The filling is easy:

Filling:

• 1/2 cup granulated sugar
• 3 tablespoons unbleached all-purpose flour or tapioca flour
• 1/2 teaspoon ground cinnamon
• 6 to 8 soft peaches, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges
  • I used frozen ones, just let them thaw and dried them well.  I had the cherries, so I added them in the mix for color.
• I add cornstarch, as there is always a little too much liquid.  You can put a little on the pie crust before you add the fillings too!
• I always add a little butter and sugar to the top, just because I can!

ENJOY!