Ingredients:

  • 3 lbs fresh peaches, peeled, pitted, and sliced
  • 3/4 cup brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 3–5 tbsp ice water
  • 1 tbsp cold butter, melted for brushing

Instructions:

  1. In a large bowl, combine the sliced peaches, brown sugar, cornstarch, cinnamon, salt, and lemon juice.
  2. Gently fold the mixture with a rubber spatula to avoid bruising the fruit.
  3. Stir in the 2 tbsp of melted butter.
  4. Let the mixture sit for 10 minutes to allow the peaches to release their natural juices, creating a syrupy base.
  5. Transfer the fruit into a 10-inch cast iron skillet, spreading it evenly.
  6. Whisk together flour, granulated sugar, and baking powder in a medium bowl.
  7. Cut in the chilled, cubed butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized bits.
  8. Add ice water one tablespoon at a time, stirring until the dough just holds together; do not overwork.
  9. Roll out the dough and place it over the peach filling in the skillet.
  10. Bake at the specified temperature until the crust is golden brown.
  11. Perform the 'dowdying' technique by breaking the baked crust and pushing pieces down into the bubbling fruit.
  12. Brush the remaining edges with melted butter and finish baking until the edges are mahogany-colored and crisp.