Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 cup (227g) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 2 (15-ounce) cans (850g total) sliced peaches, packed in light syrup or juice, drained (reserve ¼ cup/60ml of the liquid)
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (16g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon (2.5g) ground cinnamon
  • ¼ teaspoon (1.25g) ground nutmeg
  • Pinch of salt
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • 1 tablespoon granulated sugar

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Drain the peaches well, reserving ¼ cup of the juice. In a large bowl, gently combine drained peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
  3. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to the pie plate. Trim and crimp the edges. Pour the peach filling into the pie crust. Roll out the second disk of dough and either cut into strips for a lattice top or place over the filling as a solid top, cutting vents. If using a solid top, cut slits in the top crust to allow steam to escape. Trim and crimp the edges to seal. Brush the top crust with egg wash (optional) and sprinkle with sugar (optional).
  4. Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbling. Use a pie shield if the crust starts to brown too quickly. Let the pie cool completely on a wire rack before serving.