Roasted Peach and Buttermilk Custard Pie

• If using a food processor, pulse your dry ingredients for a few seconds. If you’re doing this by hand, simply mix them to disperse the salt and sugar well.
• Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 8-10 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour. Your butter should be flat and about the size of your thumbnail.
• Once you’ve flaked the butter into pebble-sized pieces, add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, shoveling the water into the bowl to create a shaggy dough. You may need to use the extra water, as your hands will absorb some of it. Once you can squeeze the dough and it just starts to stay together, you’re done. Don’t add so much water the dough feels sticky. If it does, simply toss in a little more flour.
• Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag with a rolling pin. Chill for about 45 minutes. Preheat the oven to 375 F.
• On a well-floured surface, begin to roll out your dough, use only 2/3 of your dough- save the extras for hand pies or to keep a little one busy while you’re cooking. The best way to roll out pie crust is to place your rolling pin (flour it first) on the center of your dough. Move forward, stopping just shy of the edge of the dough, then move backwards. Turn your dough a quarter turn and repeat until the dough is 2” larger than your tin around each side. Pick up the dough using your rolling pin. Using scissors, trim the dough so that is hangs just a hair off the sides.
• To finish the edges, turn them under and pinch, repeating until the whole pie is crimped. Place in the freezer for 10 minutes.
• Line the bottom of the crust with parchment paper or foil. Fill with pie weights (we use dried beans and rice) all the way to the top. Bake until the edges are golden brown.
• Remove from the oven and let cool for 5 minutes. Turn the oven down to 350F. Remove the weights and paper and pour in the filling. Bake for another 40 minutes, or until the center sets up.

Filling

• Heat a cast iron skillet, grill pan or your BBQ. Brush the bottoms of the open halves of your peaches and place them face down on the heat. Cook for 5-7 minutes, or until the peaches begin to soften and smell caramelized. Place in a circle in your pre-baked pie shell.
• Whisk together the sugar, flour and salt in a small bowl.
• In a larger bowl, whisk together your eggs, then whisk in the dry ingredients, followed by the butter, lemon juice and buttermilk.
• Pour the custard between the peaches and bake at 350F until just set in the middle (about 35-40 minutes). Cool for 30 minutes before cutting into the pie.