Peach and Amaretti Cookie Pie

Step 1

Chop the cold butter into cubes and combine in a large bowl with the flour, a pinch of salt, and 1 Tbsp. sugar until mixture resembles coarse meal.

Step 2

In a pitcher, mix 1/2 cup cold water with 1 oz. of ice and the apple cider vinegar. Drizzle over the flour mixture a little at a time. Knead dough in the bowl until it starts to come together. Turn dough out onto a work surface dusted with a bit of flour and knead it briefly. Form it into a ball and place it in a bowl. Cover with plastic wrap and let rest for 1 hour.

Step 3

Roll out the dough until it is around 1/8" thick; transfer to an oval baking dish. Trim the excess dough and pinch along the perimeter of the pan to create a decorative effect.

Step 4

Preheat the oven to 350°F.

Step 5

For the filling: Crumble the amaretti cookies and sprinkle them into the baking dish (they will add sweetness and absorb the peach juice).

Step 6

Cut the peaches in half, remove the pits, and place them flat on a cutting board. With a sharp knife, cut them into very thin slices, keeping the slices close together. Use a spatula to transfer the peaches into the baking dish. Press them down gently, so that they slant a bit without losing their shape. Arrange them in alternating directions and fill up any empty areas with single slices. Brush the edges of the pie with the beaten egg, then sprinkle brown sugar on top.

Step 7

Bake the pie on the lower rack of the oven for around 50 minutes. Remove from the oven; melt 2 Tbsp. honey on the stove and brush it immediately over the peaches.