Ingredients:

  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (5g) salt
  • 1 tbsp (12g) granulated sugar
  • 6-8 tbsp (90-120ml) ice water
  • 5 cups (750g) fresh peaches, peeled and sliced
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) salt
  • 1 tbsp (15ml) lemon juice
  • 1 egg

Instructions:

  1. Combine flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs with a few pea-sized chunks remaining. Stir in ice water one tablespoon at a time until the dough just holds together. Shape into a disk, wrap in plastic, and chill for 1 hour.
  2. In a large bowl, toss the sliced peaches with lemon juice. Stir in the brown sugar, white sugar, cinnamon, salt, and cornstarch. Let the mixture sit for 15 minutes to allow a thick, syrupy glaze to form.
  3. Roll out the chilled dough and fit it into a 9-inch pie plate. Pour in the peach filling, mounding it slightly in the center, and top with a second rolled crust or a lattice. Seal the edges with a pinch.
  4. Brush the top with a beaten egg wash. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 45-50 minutes until the crust is mahogany-colored and the filling is bubbling.