2cups4 sticks unsalted butter, cut in small cubes and chilled
12– 16 tablespoons ice cold water
Egg wash1 egg + 1 tablespoon heavy cream
Turbinado sugar
For the Filling
5medium-large peachesI used white, but any variety will work
4large rhubarb stalks
⅓cupcornstarch
¾cupgranulated sugar
½teaspoonsalt
1heaping teaspoon vanilla bean paste
Zest of one lime
1tablespoonlime juice
Instructions
Mix together the flour, salt, and sugar together. Cut in the butter until the mixture resembles large crumbs. Slowly add the ice water just until the mixture comes together. Divide in half and place in plastic wrap and flatten. I recommend making one half of the recipe at a time and using your food processor to make the pie crusts to make the process easier and faster. Place the two discs in the refrigerator for at least an hour, or overnight.
Preheat the oven to 375 degrees F. Line a 15 x 10 rimmed baking sheet with parchment paper.
Slice and dice the peaches – skins on or off. I kept the skins on. Dice the rhubarb. Mix both together in a large bowl and coat with the cornstarch, sugar, salt, vanilla bean paste, lime zest, and lime juice.
Take out one of the discs and roll out to roughly 18 x 12. You will need to take a small section of the second pie disc to roll out the dough to this size. Transfer the rolled out crust into the baking sheet with the sides hanging a bit. I found it easiest to roll up the crust and then roll out into the baking sheet.
Pour the pie filling into the crust and spread into an even layer.
Roll out the second crust to about 16 x 11, then place on top of the filling. Fold over the hanging crust over the top crust and gently press down.
Cut slits into the crust to vent (Make it fun and write something out!) Brush with egg wash, then sprinkle tubinado sugar.
Bake for 40 – 45 minutes, or until the crust is a nice golden brown. Allow to cool before slicing and serving.