Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 8 tbsp ice water
  • 29 oz canned sliced peaches, drained
  • 0.25 cup light brown sugar, packed
  • 3 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, chilled and diced
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sugar

Instructions:

  1. Drain the canned peaches thoroughly, reserving 1/4 cup (60ml) of the syrup.
  2. In a medium bowl, whisk together the brown sugar, cornstarch, cinnamon, and nutmeg.
  3. Fold in the drained peaches and the reserved syrup, then stir in the lemon juice until the peaches are evenly coated.
  4. Roll out the chilled dough to a 12-inch circle and press it into a 9-inch deep-dish pie plate, leaving a slight overhang.
  5. Pour the peach filling into the crust and spread evenly.
  6. Scatter the diced chilled butter pieces over the top of the filling.
  7. Place the second crust over the top (full with vents or lattice) and crimp the edges firmly to seal.
  8. Beat one egg with 1 tbsp water, brush over the crust, and sprinkle with coarse sugar.
  9. Bake for 60 minutes or until the crust is golden brown.