Fresh Summer Peach Pie for 8 Servings

Instructions:

1. Whisk flour, salt, and sugar in a large bowl.
2. Work the chilled butter into the flour using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps.
3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
4. Divide dough into two discs, wrap in plastic, and chill for 30 minutes.
5. Toss sliced peaches with lemon juice, sugar, cornstarch, and cinnamon in a large bowl and let sit for 10 minutes.
6. On a floured surface, roll the first dough disc to a 12-inch circle and fit it into a 9-inch deep-dish pie plate.
7. Pour the peach mixture into the crust, dotting the top with the diced butter pieces.
8. Roll the second disc, cut into strips, and weave them across the top to create a lattice.
9. Trim and crimp the edges, brush with beaten egg, and sprinkle with coarse sugar.
10. Place on a baking sheet and bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 40–45 minutes until the crust is mahogany-colored and filling is bubbling.