Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp kosher salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice water
  • 6 cups fresh peaches, peeled and sliced
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 2 tbsp all-purpose flour
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 tbsp unsalted butter, diced small
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sanding sugar

Instructions:

  1. Whisk together 2.5 cups flour, 1 tsp salt, and 1 tbsp sugar in a bowl.
  2. Work in chilled cubed butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps.
  3. Gradually add ice water, one tablespoon at a time, stirring until the dough just holds together.
  4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  5. In a large bowl, combine sliced peaches, lemon juice, cinnamon, and nutmeg.
  6. Stir in the sugar, cornstarch, flour, and salt.
  7. Let the filling mixture sit for 15 minutes to allow starches to absorb the juices.
  8. Roll out the first dough disc to fit a 9-inch deep-dish pie plate, pressing firmly into the bottom and sides.
  9. Pour the peach filling into the crust and dot with diced butter.
  10. Roll out the second disc to cover the pie, seal the edges, and brush with an egg wash (1 beaten egg and 1 tbsp water).
  11. Sprinkle the top with sanding sugar and bake for 45 minutes until golden brown.