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
  • 6–8 tbsp (90–120ml) ice water
  • 24 oz (680g) frozen peach slices, slightly thawed
  • 0.75 cup (150g) granulated sugar
  • 0.25 cup (30g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 0.5 tsp (1g) ground cinnamon
  • 0.25 tsp (1.5g) salt
  • 1 tbsp (15g) unsalted butter, cut into small bits
  • 1 egg (50g)
  • 1 tbsp water
  • 1 tbsp (12g) coarse sugar

Instructions:

  1. Whisk flour, salt, and sugar in a large bowl.
  2. Use a pastry cutter or fork to work the chilled butter into the flour until the mixture looks like coarse crumbs with a few pea-sized lumps remaining.
  3. Stir in ice water one tablespoon at a time. Stop the moment the dough clumps together.
  4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
  5. In a large bowl, stir together the slightly thawed frozen peaches, sugar, cornstarch, lemon juice, cinnamon, and salt.
  6. Let the mixture sit for 10 minutes to allow the thickeners to bond with the peach juices.
  7. Roll out the first disc of dough and fit it into your 9-inch pie pan, pressing gently against the edges.
  8. Pour in the peach filling and dot the top with small bits of butter.
  9. Roll out the second disc of dough.