# Ingredient List:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water
→ Peach Filling
06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional, for sprinkling)
# How-To Steps:
01 - Combine flour, sugar, and salt in a large bowl. Cut in cold cubed butter using a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just forms. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, toss peach slices with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Let rest for 10 minutes.
03 - Heat oven to 400°F (200°C).
04 - On a floured surface, roll one dough disc to fit a 9-inch pie dish. Transfer and trim excess.
05 - Spread the peach filling evenly over the bottom crust.
06 - Roll out the second dough disc and cover the filling. Trim, seal, and crimp edges. Cut slits or create a lattice pattern to release steam.
07 - Brush the top crust with beaten egg and optionally sprinkle with coarse sugar.
08 - Bake for 50 minutes or until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
09 - Cool on a wire rack for at least 2 hours to set the filling.
