How to make
Sift the flour with the baking powder and salt. Add sugar and vanilla to it.
Quickly cut the butter into cubes. Mix vigorously with your fingers, rubbing in your hands so that the flour is absorbed into the butter cubes and becomes crumbly.
Beat the eggs with a fork and add them, by mixing well with a fork. Form the resulting dough on the counter, but without kneading. Make a few short movements, by turning it 4-5 times, sprinkling in a little more flour, enough to gather it into a nice ball.
Divide the dough into two parts and cover each separately with cling film. Let the balls sit in the fridge for an hour.
During this time we will make the filling:
Peel the skin from the washed peaches, remove the stone and cut them into cubes. Sprinkle with the starch and sugar, pour the spices to your taste and mix well (I indicate them, but I do not add these spices, since at home it is liked only with vanilla). Everyone can flavor as they wish.
From one ball of chilled dough, on a well-floured surface, roll out a crust larger than the bottom of the pie mold, enough to fit around the side of the mold. Mine is 30 cm in diameter.
Carefully, using a rolling pin, transfer the crust to the mold, placing it at one end and spreading it over the bottom. With your hands, place the dough, pressing firmly on the bottom and stretch it against the side of the mold.
Spread the peaches over the dough. On top of the stuffing add butter here and there, cut into small cubes.
Now turn on the oven to heat up to 200°C.
Roll out the second ball of dough on flour and cut it into thin strips 1 cm wide. Use the strips to form a grid on the peaches.
If you have some excess dough left, make a strip that can be used to finish the pie layout, placing it around the edge of the mold.
Spread the braided grid with milk and sprinkle with brown sugar.
Put the pie to bake in the heated oven for 20 minutes at 200°C. Then reduce the temperature to 180°C and bake for another 20 minutes.
Serve it chilled.
The juicy peach pie is ready.
