FOR THE DOUGH
1 ½ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 stick (4 ounces) unsalted butter, frozen and cut into small pieces
1 tablespoon apple cider vinegar
¼ cup ice water
1 large egg, beaten, for egg wash
Turbinado sugar, for sprinkling
1 ½ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 stick (4 ounces) unsalted butter, frozen and cut into small pieces
1 tablespoon apple cider vinegar
¼ cup ice water
1 large egg, beaten, for egg wash
Turbinado sugar, for sprinkling
FOR THE FILLING
3 tablespoons granulated sugar
½ teaspoon fresh thyme leaves
3 ripe but firm peaches, halved,
pitted, and cut into ½ inch wedges
3 tablespoons granulated sugar
½ teaspoon fresh thyme leaves
3 ripe but firm peaches, halved,
pitted, and cut into ½ inch wedges
6 ounces fresh blackberries
⅛ teaspoon kosher salt
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
2 teaspoons all-purpose flour
⅛ teaspoon kosher salt
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
2 teaspoons all-purpose flour