Scratch Baked Peach Pie for 10 Slices

Instructions:

1. Whisk flour, sugar, and salt in a large bowl.
2. Use a pastry blender to work the chilled butter into the flour until pea-sized lumps remain.
3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 60 minutes.
5. Toss sliced peaches with sugar, lemon juice, and spices. Let sit for 20 minutes.
6. Stir in the cornstarch gently until the fruit is evenly coated in a translucent syrup.
7. Roll out the first disc and press it firmly into the bottom and sides of a 9-inch deep-dish pie plate.
8. Pour the peach mixture into the crust, piling them slightly higher in the center, and dot the top with small cubes of butter.
9. Roll out the second disc, cut into 1-inch strips, and weave a lattice top.
10. Brush the crust with a mixture of beaten egg and milk, then sprinkle with turbinado sugar.
11. Bake for 60 minutes or until the crust is golden brown and the filling is bubbling.