Sour Cream Peach Pie

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1.3 cup flour for dusting all-purpose divided plus more )
• 4 tablespoon granulated sugar divided ()
• 1 tablespoon ice water as needed plus more )
• 0.1 teaspoon kosher salt as needed plus more )
• 0.3 cup brown sugar light packed (lightly )
• 6 tablespoon cup heavy whipping cream sour divided ()
• 12 tablespoon butter unsalted cold divided cut into pieces, )

Equipment

• food processor
• bowl
• baking paper
• oven
• wire rack
• blender
• aluminum foil

Directions

1. Make the crust: Pulse 1 ¼ cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a food processor to combine.
2. Add 8 tablespoons butter chunks (about 4 ounces by weight); process until mixture resembles coarse meal, about 10 seconds.
3. Add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough remains crumbly but begins to just hold together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).Make the brown sugar topping: Using a fork mix the brown sugar, remaining 3 tablespoons flour, baking powder, and a pinch of salt in a medium bowl until well incorporated and more powdery than clumpy. Using your hands or a pastry blender, cut in remaining 4 tablespoons butter until mixture resembles coarse crumbs. Set aside.
4. Roll the dough: On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 ½- or 10-inch pie plate (about 1 ½ inches deep). Trim edge to 1 inch; fold under, and crimp or decorate as desired. Pierce bottom of dough all over with a fork.
5. Transfer to freezer for 30 minutes. This dough can be sticky, sometimes it’s easier to roll it between to floured sheets of parchment.Blind bake the crust: Preheat oven to 400 degrees F. Line crust with parchment paper, and fill with pie weights or dried beans. Make sure the rim is covered completely with parchment or make a foil collar to be safe; bake for 10 minutes. Carefully remove weights and parchment. Return to oven and bake until barely pale golden brown, 5 to 6 minutes more.
6. Transfer to a wire rack to cool; reduce oven temperature to 375 degrees.Make the filling: Slice each of four peach halves into 3 equal wedges.
7. Cut the remaining 2 peach halves into ½-inch dice.
8. Put the peach wedges and dice together into a medium bowl, and sprinkle with granulated sugar and a pinch of salt; gently toss to coat.
9. Let stand 15 minutes. Meanwhile spread half the sour cream onto bottom of the cooled crust; sprinkle one-third of the brown sugar topping on top of the sour cream. Arrange the peach wedges in a tight circular pattern, squeezing or slightly overlapping them to fit snugly if necessary.
10. Spread the remaining diced peaches and all the accumulated liquid evenly over the peach wedges; spread or dot the top with the remaining 3 tablespoons sour cream.
11. Sprinkle with remaining brown sugar topping.Cover just the exposed edge of crust with a ring of foil to keep the crust from getting too brown.
12. Bake pie until filling is bubbling and topping is golden brown, about 45 minutes.
13. Let cool on a wire rack at least 15 minutes.
14. Serve warm or at room temperature.