200gr butter, cold and cut into cubes
315gr pastry flour
60 ml cold water
60gr powdered sugar
60gr instant tapioca or cornstarch
30ml lemon juice
600gr peach or nectarine slices
as preferred vanilla
For the dough, cut butter into the flour without completely incorporating or melting it, dissolve salt in the water, add the water to the mixture and finally stir without overmixing until the dough quite comes together. Wrap in plastic and chill until use. Meanwhile, combine water and lemon juice with the tapioca needed for the filling, set aside at leat 5min and prepare the fruit, mixing them with the sugar and honey.
Combine the peaches with the cornstarch mixture and let it stand at least 30min. In the meantime roll half of the pie dough 3mm thick and cut leaves or other shapes after chilling well. Then roll the rest of the dough, line a 20-22cm-diameter pan, fill with the peaches and arrange the dough pieces on the top. Finally brush with some water, sprinkle with granulated sugar and bake at a preheated oven to 180C for 70-80mim.