This recipe is at it's very best with California Buck Brand, very ripe, yellow peaches. Second choice would be Okanagan yellows, again very ripe. Here in South Dundas we're limited in choice and this one has been created using Ontario peaches, each hand selected for ripeness and aroma.
For the pastry:
2 2/3 cups flour
1 tsp. salt
1/4 tsp. baking powder
16 tbsp. cold unsalted butter, cut into pieces
6 oz. cold cream cheese, cut into pieces
1 tbsp. cider vinegar
2–3 tbsp. milk or half-and-half
2 tbsp. sugar
For the filling:
5 lbs. ripe peaches, peeled, pitted, and cut into 1” pieces
1–1 1/4 cups sugar
5 tbsp. cornstarch
1 1/2 tbsp. fresh lemon or lime juice
Heaping 1/2 tsp. freshly grated nutmeg
A generous 2 ounces of Grand Marnier
1/2 tsp. salt
2 tbsp. unsalted butter, cut into pieces
1. For the pastry: Put flour, salt, baking powder, butter, and cream cheese into a food processor and pulse until mixture resembles coarse meal, 6–10 pulses. Drizzle in vinegar and 3 tbsp. cold water and pulse until mixture begins to clump together (it won’t form a ball), 6–10 pulses. Transfer to a large sheet of plastic wrap, press dough together, gather plastic wrap over dough, then flatten into a 10” square. Refrigerate dough for 1 hour.
2. For the filling: Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.
3. Preheat oven to 400°. Cut off two-thirds of the dough, roll out on a floured surface into a 14” x 18” rectangle, and ease into a 9”x 13” baking dish. Brush rim of dough with milk, fill pastry with peaches, and dot with butter. Roll remaining dough out on floured surface into a 10”x14” rectangle, cut lengthwise into 12 strips, and lay on top of filling in a lattice pattern. Crimp and trim edges. Brush strips with milk and spinkle with remaining sugar. Bake for 15 minutes , reduce heat to 350°, and bake until pastry is golden brown, 30-40 minutes more. Let cool briefly before serving.