Farmers Market Peach Pie With Nutmeg And Vanilla

• Pie Crust
• 2 1/2 Cups all-purpose flour
• 1/2 Teaspoon salt
• 1 Cup unsalted butter, chilled and diced
• 4 Tablespoons ice water
• Peach Filling
• 3/4 Cup plus 3 teaspoons granulated sugar
• 1 Vanilla bean, split and cut into small pieces
• 4 Tablespoons all-purpose flour
• 1 1/2 Teaspoons freshly ground nutmeg
• 2 1/2 Pounds unpeeled peaches, halved, pitted, each peach half cut into 6 slices
• 1/3 Cup unsalted butter, cubed
• 1 Egg, beaten

1. In a bowl, combine 2 1/2 cups flour and salt. Cut in 1 cup butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture forms a ball. Divide into 2 balls and wrap in plastic, refrigerating for at least 4 hours.
2. Position oven rack in bottom third of oven and preheat to 400 Degrees F. Combine 3/4 cup sugar and vanilla bean in processor; blend until vanilla bean is finely minced. Sift vanilla sugar. Add peaches and nutmeg to mixture and toss to coat.
3. Take 1 of the 2 dough balls and roll out to fit a 9 inch pie plate. Place dough in pie plate. Press the dough evenly into the bottom and sides of pie plate. Spoon peach filling into dough; dot with 1/3 cup butter. With the other dough ball, create a lattice for top of pie. Brush top of pie with egg and sprinkle 3 teaspoons of sugar on top.
4. Place pie on rimmed baking sheet. Bake for 1 hour until peaches are tender, crust is golden brown and juices are bubbling through lattice. Transfer pie to rack and cool.

pie crust, flour, salt, unsalted butter, water, filling, sugar, vanilla bean, allpurpose, freshly ground nutmeg, peaches, unsalted butter, egg

Taken from food52.com/recipes/28788-farmers-market-peach-pie-with-nutmeg-and-vanilla (may not work)