Peach pies

Dough:
Combine all the dry ingredients in the bowl of a food processor. Pulse until combined. Add the butter and pulse until the mixture looks like coarse cornmeal and there are no more big lumps of butter.

Pour the mixture into a large bowl. Add the creme fraiche, folding gently with a large rubber spatula. The mixture should just hold together. If it feels dry and crumbly or there is a lot of flour at the bottom of the bowl, add a little more creme fraiche until you have a dough that holds together without feeling wet or sticky.

Press the dough into two flat disks of equal size and refrigerate at least 2 hours.

Roll each disk out between pieces of plastic wrap. For a large pie, roll one disk out an inch larger than a 10" pie dish, and the other just slightly larger than the pie dish. For individual pies, roll one disk into three rounds about half an inch larger than a 4" individual pie pan, and the other disk into three rounds slightly larger than the pie pans.

Refrigerate the rolled out dough at least 4 hours, preferably overnight so that they can relax and will not shrink during baking.

Line the pie pans with the larger dough disks and refrigerate. Cut strips out of the smaller disks. For large pie or individual pies, you will need 8 strips of equal width per pie. Refrigerate the strips until well chilled.  Form lattice top crusts on parchment paper using the well-chilled dough strips. Refrigerate the lattices.

For the pies:
Preheat oven at 375.

Combine the peaches with sugar, using the smaller amount for sweeter peaches or the larger amount for more acidic peaches. Let sit at room temperature 15 minutes. Add the instant tapioca and let sit 15 minutes more.

Spoon the peach filling into the pie shells. Brush the beaten egg around the edge of the pie shells and invert the lattice top onto the pies, crimping the lattice onto the edge of the shell with a fork.

Brush the lattice with egg wash and sprinkle with the 1 tablespoon sugar.

Bake at 375 for about 1 hour, or until the juices in the pie are thick and bubbly. If the crust darkens too quickly, lower the heat to 350 and continue baking.