FOR THE CINNAMON DOUGH:
2 sticks unsalted butter
2.5 cups all purpose flour
1 tsp white sugar
2 tsp cinnamon
1–2 tbsp turbinado sugar (see note 1)
3/4 cup ice water
FOR THE FILLING:
6 large firm peaches, sliced into segments
1/2 cup sugar
1 tsp vanilla extract
juice of 1/2 a lemon
2 tbsp corn starch
1 egg, beaten
- cut the butter into small pieces, and place in freezer for an hour.
- In a food processor, combine butter, flour, cinnamon, white sugar and salt. Pulse about 10-12 times to combine, the mixture should still have some pea-sized butter pieces.
- Add 1/2 cup ice water and pulse again, adding more water if necessary. The dough should just come together.
- Empty dough onto a large piece of plastic wrap, pressing together with your hands to bring any stray pieces together. Try not to overwork or overhandle the dough, you want it to stay as cold as possible. Form into a disc no thicker than 1″ (otherwise it’ll be hard to roll out) and place in freezer for at least an hour.
- Pre-heat your grill to a medium heat.
- In a bowl, combine sliced peaches, sugar, vanilla, lemon juice and corn starch. Mix gently, but well, to ensure there are no starch lumps.
- Take your dough and roll out to 1/8inch thick. Transfer the dough to a greaseproof paper lined baking tray. Lay peaches in a single layer on the pastry, leaving out any juice that has accumulated and leaving about 2″ clearance from edges.
- Fold edges of the dough just over the fruit, you will have some folds while you do this, so you can make a small cut with a knife to make it easier. Brush the top of the pastry with egg, and sprinkle with turbinado sugar.
- Throw a small handful of wood chips over the coals, and place the tray on the grill. Close the cover and allow to cook approx. 45 minutes, until pastry is golden brown.
Note 1: Turbinado sugar is larger crystals and has a nice crunch and appearance when sprinkled on the crust, but you can substitute for regular sugar if desired.