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Organic Peach Free- Form Pie

I recently was asked to make a peach pie for a client and found it to be way more creatively satisfying to make. I could literally make any shape I wanted to. You can also make this gluten free and also vegan. Serve with whipped lemon cream or vegan ice cream or coconut cream if making it vegan. Big crowd pleaser. You can also add some berries of choice to it.
Makes 1 pie- serves
Pre Heat oven to 400 degrees
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Ingredients
  

  • 1 1/2 cups organic all-purpose flour or Gluten Free Flour, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 2 tablespoons organic cane sugar
  • Celtic Salt
  • 6 tablespoons cold unsalted grass-fed butter, cut into 1/2-inch pieces, (if making this vegan, use your favorite one, but NOT coconut oil
  • 1/4 cup ice water
  • 5 peaches (2 pounds, halved, pitted and sliced thinly
  • 1/4 cup plus 2 tablespoons dark brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 2 tablespoons turbinado

Instructions
 

  • In Kitchen Aid, add 1 1/2 cups flour with the granulated sugar and 1/2 teaspoon of salt until blended. Add the butter and pulse until the mix is the  size of peas. Add the water and mix until the dough is evenly moistened., just a few seconds. Transfer the dough to a lightly floured work surface and pat it into a disk. Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes. You can also leave it overnight is using the next day. Leave it out for about an hour before rolling into a circle.
  • Pre heat the oven to 400°. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt.
  • Ona lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet. Mound the peaches with their juices in the center of the dough, leaving a 2-inch border all around. Fold the edge of the dough up and over the peaches. Refrigerate the tart until chilled, about 30 minutes.
  • Brush the dough with the cream and sprinkle with the turbinado sugar. Bake for about50 minutes, or until the crust is golden, and the peaches are bubbling. Let cool for 15 minutes before serving.