Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) salt
  • 1 tbsp (12g) granulated sugar
  • 8 tbsp (120ml) ice water
  • 6 cups (900g) fresh peaches, peeled and sliced
  • 0.75 cup (150g) granulated sugar
  • 0.25 cup (30g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) ground nutmeg
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (28g) unsalted butter, cut into small dots
  • 1 egg (50g)
  • 1 tbsp (15ml) water
  • 1 tbsp (12g) coarse sugar

Instructions:

  1. Mix flour, salt, and sugar in a large bowl. Cut in the chilled, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  2. Gradually stir in ice water until the dough just holds together. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for 1 hour.
  3. In a separate bowl, toss sliced peaches with sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let the mixture sit for 15 minutes to hydrate the cornstarch.
  4. Roll out the first dough disc and press it into a 9-inch deep-dish pie plate. Pour in the peach filling and dot the top with the small pieces of butter.
  5. Roll out the second dough disc, cut into strips, and weave them across the top in a lattice pattern. Trim and crimp the edges to seal.
  6. Beat the egg with water to create an egg wash. Brush the crust with the wash and sprinkle with coarse sugar.
  7. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 40 minutes until the crust is golden brown.