Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 7 tbsp ice-cold water
  • 1 egg
  • 1 tbsp water
  • 6 cups fresh peaches, peeled and sliced
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1 tbsp unsalted butter, cut into small bits

Instructions:

  1. Combine flour, sugar, and salt in a large bowl. Work in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs with pea sized lumps. Note: Don't overmix or you'll lose the flakiness.
  2. Gradually add ice water, one tablespoon at a time, until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  3. Toss sliced peaches with lemon juice, sugar, cornstarch, cinnamon, nutmeg, and salt. Let the mixture sit for 15 minutes until the juices start to pool at the bottom.
  4. Roll out the first disc to fit the pie plate. Pour in the peach filling and dot the top with butter bits. Note: The butter bits create a velvety richness in the filling.
  5. Roll out the second disc and cut into 1 inch strips. Weave the strips over the filling in a classic over under pattern, trimming and crimping the edges to seal.
  6. Brush the lattice with the egg wash (egg beaten with 1 tbsp water) until evenly coated.
  7. Bake at 425°F (218°C) for 15 minutes, then reduce heat to 375°F (190°C).
  8. Bake for another 35 minutes until the crust is golden brown and the filling is bubbling vigorously.
  9. Let the delicious peach pie cool for at least 2 hours before slicing. Note: Slicing too early will cause the filling to run.