Flaky, crispy, and oh-so peachy.
Pinch of Diamond Crystal kosher salt1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weightPrepare Old-Fashioned Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.Wash peaches and cut into 1/2-inch slices.
Adjust oven rack to lower-middle position and preheat to 400°F. Arrange peaches in a ring in the center of chilled dough, tiling slices like dominoes and leaving about a 2-inch border of dough all around. Sprinkle sugar on top of peaches and finish with a pinch of salt. With a sharp knife, cut a series of slits in the border of dough, each running from fruit to edge of dough, spacing them about 5 inches apart.
Bake until pie is quite juicy, about 20 minutes, then pause to brush rum over any undissolved pockets of sugar. Continue baking until golden brown around the edges and bubbling in the center, about 15 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm, with a side of whipped cream if desired.This recipe works equally well with plums, nectarines, and other stone fruit. It can also be made with 14 ounces sliced fruit and 4 ounces fresh blueberries or blackberries.
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