Double Crust Peach Pie for 8 Servings

Instructions:

1. Combine the flour, salt, and sugar in a large bowl.
2. Cut the chilled butter into the flour using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Drizzle ice water one tablespoon at a time, stirring gently until the dough just holds together.
4. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
5. Toss the sliced peaches with lemon juice in a large bowl.
6. Whisk together sugar, cornstarch, cinnamon, nutmeg, and salt in a separate small bowl.
7. Fold the dry mixture into the peaches, stirring gently to avoid bruising the fruit, until every slice is coated in a velvety film.
8. Roll out the first disc of dough on a floured surface to a 12-inch circle and press it into the pie plate.
9. Mound the peach filling into the crust, piling it high in the center.
10. Drape the second disc of dough over the top. Trim the edges, fold them under the bottom crust, and pinch to seal.
11. Cut 4–5 diagonal vents in the top crust to allow steam to escape.
12. Apply the golden egg wash (egg mixed with water) to the crust and sprinkle with coarse sugar before baking.