|All purpose flour||9 Ounce (2 Cups)|
|Granulated sugar||1 Tablespoon|
|Chilled butter||6 Tablespoon, Cut into 6 pieces|
|Ice water||6 Tablespoon|
|Sliced peeled peaches||3 3⁄4 Pound (6 Cups)|
|Packed brown sugar||3⁄4 Cup (12 tbs) (Divided)|
|All purpose flour||2 1⁄2 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
1. Preheat oven to 375°.
2. Lightly spoon 2 cups flour into dry measuring cups, level with a knife. Place flour, 1 tablespoon granulated sugar, and salt in a food processor, pulse 2 to 3 times. Add butter pieces, pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball).
3. Gently press dough into a 4-inch circle. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Place dough on plastic wrap,- cover with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 15 x 13-inch rectangle. Place in freezer 5 minutes or until plastic wrap can be easily removed, remove top sheets. Fit dough, uncovered side down, into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges, remove remaining plastic wrap.
4. Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl, toss gently. Spoon into prepared dish, fold edges of dough over peach mixture. Sprinkle 1/4 cup brown sugar over mixture, sprinkle with almonds.
5. Combine egg and 1 teaspoon water in a small bowl. Brush egg mixture over dough, sprinkle with 1 tablespoon granulated sugar. Bake at 375° for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 30 minutes.