Peach Pie with Rosemary Crust

I saw this idea for a peach pie with rosemary crust on @cloudykitchen. Her stuff is phenomenal, but her recipes are in a different measurement system and it is so difficult to convert into cups, tsp, etc.

I decided to take my galette dough recipe and double it up for a pie. Results were perfect. It was also fun to play around with the dough and braid it. It was my first attempt at a fancy pie so I think I did alright.

Hurry because peach season is almost over and this pie is worth gossiping about!

Peach Pie with Rosemary Crust

Yield: 8 servings

INGREDIENTS:
Dough:
3 cups flour
4 tbsp sugar
2 sticks cold butter, cut into cubes
2 egg
3-4 tbsp cold water
2 tbsp fresh rosemary
Pinch of salt
Filling:
4 peaches, peeled and sliced
2 tbsp brown sugar
1 tbsp corn starch
2 tsp lemon juice
1/2 tsp cinnamon

DIRECTIONS:
1. In a food processor, add the flour, sugar and salt. Pulse to incorporate.
2. Add in butter and pulse until small pea size balls form. Add in egg, rosemary, and 1 tbsp at a time of cold water until ball forms and pulls away from the food processor.
3. Remove from food processor and form into 2 small disks. Wrap with plastic wrap and store in fridge for 30 minutes.
4. Meanwhile, in a large bowl, place sliced peaches, sugar, corn starch, lemon juice and cinnamon. Set aside.
5. When ready, roll out one half of the dough into a large circle, place into your pie dish, allowing some of the dough to spill over the edge.
6. Fill the dough with your peach filling.
7. With the other half of the dough, roll out and cut into thin strips. Braid the strips in as many large and/or small braids. Place onto pie.
8. At this point, you can fold back over the edges and finish the pie like that. Or you can cut off the excess dough edges and using a small circle cookie cutter, cut out many circles and line the edge of the dough, overlapping the circles as you go.
9. Brush dough with an egg wash and sprinkle with turbinado sugar (optional).
10. Bake at 400-degrees for 40 minutes, turning and checking half way through. Serve with ice cream, enjoy!
* Recipe idea from @cloudykitchen