Pastry Ingredients
2 cups all-purpose flour
1/2 tsp. salt
8 tbsp. butter, cut in 1/4-inch pieces
1/2 cup ice water, divided

Fruit Filling Ingredients
6 cups ripe peaches, peeled and sliced
1/2 cup sugar
1 tbsp. all-purpose flour
grated rind of 1/2 lemon
1 tbsp. lemon juice
3 tbsp. Amaretto
1/2 tsp. ground nutmeg
1/4 tsp. salt
3 tbsp. butter, cut into small pieces
1 egg white, lightly beaten
cinnamon sugar (optional)

Directions

1. Prepare pastry: Combine flour and salt in the bowl of a food processor fitted with a chilled steel blade. Pulse to combine then add the butter. Pulse until the texture resembles coarse meal. Alternatively you can cut the butter into the flour mixture with a hand-held pastry cutter. Add water, processing until just combined. Press the mixture into a 4-inch circle on plastic wrap. Cover and chill for 30 minutes.
2. Preheat oven to 375 degrees F.
3. Prepare fruit filling: Combine peaches, sugar and flour and toss well. Add lemon rind, lemon juice, Amaretto, nutmeg, salt and butter. Toss well.
4. Lightly flour a cutting board and roll out half of the pastry dough to a 1/8-inch thickness. Line a 2-quart baking dish with the pastry, trimming to fit. Spoon the fruit filling into the pastry lined baking dish.
5. Roll out the remaining pastry dough to a thickness of 1/8-inch. Place the pastry dough over the fruit filling. Moisten the edges of the top and sides with a little water, press together and crimp the edges to decorate. Cut several slits into the top crust. Brush the crust with egg white and sprinkle with cinnamon-sugar if you are using it.
6. Place the dish on a baking sheet and bake for 45 to 50 minutes or until the top is golden brown and the fruit is bubbly. Serves 8.