I had my family over Sunday for dinner and baked this pie. I always use Martha Stewart's pate brisee recipe for the crust, which is buttery and flaky. (I use the recipe in her Pies and Tarts book, which adds a teaspoon of sugar as optional.) It's so easy when you use a food processor. Here's Susan's recipe:
(I think they left out the part about dotting the top of the peach mixture with the butter.)
Her cookbooks are fun and full of beautiful artwork and delicious recipes. I especially like her Christmas cookbook and have tried many recipes.
As you can see I had trouble rolling out the crust. To get a deeper color and more delicious crust, one of Martha's recipes suggests brushing on an egg/heavy cream mixture. I do this on her raspberry-rhubarb pie, which is heavenly. These pictures were taken in haste before this pie was devoured!