Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 8 tbsp ice water
  • 6 cups peeled and sliced fresh peaches
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter, cut into small dots
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse turbinado sugar

Instructions:

  1. In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla.
  2. Let the peach mixture sit for 10 minutes to allow the cornstarch to absorb excess moisture.
  3. Roll out the pie dough and fit it snugly into a 9-inch deep-dish pie plate, pressing it against the sides.
  4. Pour the macerated peach mixture into the crust and smooth the top with a spatula.
  5. Evenly distribute the small dots of butter across the top of the filling.
  6. Roll out the second crust, place it over the filling, seal the edges, and cut vents in the top.
  7. Beat the egg with water and brush the crust wash over the top; sprinkle with turbinado sugar.
  8. Bake for 50 minutes or until the crust is mahogany-colored and the filling is bubbling.