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preheat oven to 375.lightly spoon 2 cups flour into dry measuring cups; level with a knife. place flour, sugar, and salt in a food processor; pulse 2 to 3 times. add butter pieces; pulse 10 times or until the mixture resembles coarse meal. with processor on, slowly add ice water through food chute, processing just until combined (do not form a ball).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.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.combine egg and water in a small bowl. brush egg mixture over dough; sprinkle with granulated sugar. bake at 375 for 45 minutes or until filling is bubbly and crust is lightly browned. let stand 30 minutes before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee