1PackageWholly Wholesome Traditional Organic Rolled Pie Dough(at room temperature)
All-Purpose Flour(for dusting)
4Medium Ripe but Firm Peaches(about 1 1/3 pounds
1 handfulDried Beans or Rice(for Blind Baking)
Preheat oven to 375 degrees. Make the crust: Roll out pie dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using a knife or kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom and sides of pie all over with fork. Freeze for 15 minutes.
Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans/rice and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.