I can help.
So many recipe's, so little time.
#1 Do the same as you would for an apple pie but replace apple with peaches. Nice and simple.
#2 Peach pie with vanilla and cardamon
2/3 cup plus 2 teaspoons sugar
1/2 vanilla bean, cut crosswise into 1/2-inch pieces
3 tablespoons unbleached all purpose flour
1 teaspoon (scant) ground cardamom
3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
350g wheat pastry whole
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Whipping cream (for glaze)
Vanilla ice cream
Position rack in bottom third of oven and preheat to 400Â°F. Combine 2/3 cup sugar and vanilla seeds; blend until light and fluffy. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
Roll out pastry on floured surface to make 2, 12-inch round's. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.
#3 this is a buttermilk crust recipe but of course you can use your own.
2 1/2 cups all purpose flour
5 teaspoons sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup frozen lard or solid vegetable shortening, cut into 1/2-inch pieces
3/4 cup plus 2 tablespoons (about) chilled buttermilk
3/4 cup plus 1 tablespoon sugar
1/4 cup all purpose flour
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 3/4 to 4 pounds ripe peaches
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 egg, beaten to blend (for glaze)
Crumb flour, sugar, salt, butter and lard; mix in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, and shill for at least 1 hour to relax the dough
Mix 3/4 cup sugar and next 4 ingredients in large bowl. cut a small X into the peaches and blanch them in pot of boiling water 30 seconds. Transfer to bowl of ice cold water; to make peeling easier Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.
Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400Â°F. Repeat as for recipe 2 Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.
Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour.
As for your whole wheat pastry, if you have a recipe for sweet short crust pastry, just add the whole wheat and a little extra butter.
Good luck and enjoy.
Oh, in case you were wondering..... the answer is yes, I'm a chef.
for 7 years now.