Peaches are a 4th of July favorite, but they'll be in season for a few weeks more. Enjoy!
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. lemon zest
6 tbsp. unsalted butter, slightly softened
2 tbsp. cream cheese
3 tbsp. cold water
3 lbs. peaches, sliced
5 tbsp. light brown sugar
5 tsp. minced fresh ginger
2 tsp. butter, slightly softened and cut into small pieces
Heat oven to 375 and grease and flour a 9" pie pan. Put first 6 ingredients in a mixing bowl or standing mixer and beat until the mixture looks crumbly. Rinse your hands under cold water, then press the mixture together with your hands just until it forms a solid ball. (Don't work the dough any more than necessary to form a ball.) Place the dough in the pan. Pat it to the bottom and sides of the pan to form a full pie crust. Flute the edges if you like, or keep it ragged and rustic looking. Poke the dough about a dozen times with a fork and place in the oven for about 20 minutes, until starting to brown.
While crust bakes, combine the last four ingredients (peaches through butter) in a bowl and leave them alone until the crust comes out of the oven. Then pour the peach mixture into the crust and bake for about another 15 minutes, until the peaches are bubbly.
A lot of people remove the peaches' skin "for a more refined pie," Ms. Albright says, but she only does this "if I have time. If you feel so compelled, place the whole peaches in boiling water for about 10 seconds, then run them under cold water. The skins will slip right off."