Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 tsp (5g) salt
  • 1 cup (227g) unsalted butter, very cold and cubed
  • 6-8 tbsp (90-120ml) ice water
  • 6 cups (approximately 1.3 kg) fresh peaches, peeled and sliced (about 6-8 medium peaches)
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 2 tbsp (30ml) lemon juice
  • ½ tsp (2.5ml) almond extract
  • ¼ tsp (1.25g) ground cinnamon
  • 2 tbsp (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tbsp (15ml) milk or water
  • Turbinado sugar, for sprinkling (optional)

Instructions:

  1. Combine flour and salt in a food processor or large bowl.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough just comes together.
  4. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  5. In a large bowl, gently toss sliced peaches with sugar, flour, lemon juice, almond extract, and cinnamon.
  6. On a lightly floured surface, roll out half of the dough to a 12-inch circle.
  7. Carefully transfer the dough to the pie dish. Trim and crimp the edges.
  8. Pour the peach filling into the prepared pie crust. Dot with butter pieces.
  9. Roll out the remaining dough and either cut into strips for a lattice top, or place it over the filling as a solid top, cutting slits to vent steam.
  10. Trim and crimp the edges of the top crust, sealing it to the bottom crust.
  11. (Optional) Brush the top crust with egg wash and sprinkle with turbinado sugar.
  12. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. (Cover the edges of the crust with foil if they brown too quickly).
  13. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set up properly.