Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks, 226g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 6-7 medium ripe peaches (about 3 pounds, 1.3kg), peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. In a large bowl, gently combine sliced peaches, sugar, flour, lemon juice, cinnamon, and nutmeg. Let the filling sit for about 10 minutes to allow the juices to release.
  3. On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer the dough to the pie plate, trim and crimp the edges. Pour the peach filling into the crust and dot with butter pieces. Roll out the remaining dough for the top crust (or lattice). If using a full top crust, cut vents to allow steam to escape. Brush the top crust with egg wash (optional) and sprinkle with sugar (optional).
  4. Place the pie on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil.
  5. Let the pie cool completely on a wire rack before slicing and serving.