Wide Lattice Peach Pie with Tarragon Butter
INGREDIENTS
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2 cups all-purpose flour, plus flour for dusting
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1/2 cup sorghum flour (or sub all-purpose flour)
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3 tablespoons sugar, divided
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1 teaspoon sea salt
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16 tablespoons unsalted butter, cold
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8 to 10 tablespoons ice water
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1 egg white, lightly beaten
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2 tablespoons unsalted butter
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2 sprigs tarragon
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10 to 12 medium peaches, peeled and cut into 1/2 inch-thick slices
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1/2 cup sugar (or as much as 3/4 cup for a sweeter pie), plus 1 tablespoon for sprinkling
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3 tablespoons ground instant tapioca (use a coffee grinder to pulverize)
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Zest of 1 lemon
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1 tablespoon lemon juice
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1/2 teaspoon freshly grated nutmeg
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1/4 teaspoon sea salt
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