Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks / 226g) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 6-7 medium ripe peaches (about 3 pounds / 1.36kg), peeled and sliced (about 6 cups)
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1 large egg, beaten
  • 1 tablespoon milk
  • 2 tablespoons granulated sugar, for sprinkling

Instructions:

  1. Combine flour and salt in a food processor or large bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 20 minutes.
  5. In a large bowl, gently toss sliced peaches with sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
  6. Set aside to allow peaches to release some juices.
  7. On a lightly floured surface, roll out half of the dough into a 12-inch circle.
  8. Transfer dough to the pie dish, trim and crimp the edges.
  9. Prick the bottom of the crust with a fork.
  10. Line the crust with parchment paper and fill with pie weights or dried beans.
  11. Blind bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5-7 minutes, or until lightly golden.
  12. Pour the peach filling into the pre-baked pie crust.
  13. Roll out the remaining dough for the top crust. You can cut vents to let steam escape.
  14. Seal the edges and crimp.
  15. Brush the top crust with egg wash (egg and milk mixture).
  16. Sprinkle with granulated sugar.
  17. Bake at 375°F (190°C) for 40-50 minutes, or until crust is golden brown and filling is bubbling.
  18. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.