Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tablespoons ice water
  • 4 cups fresh peaches, peeled and sliced
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting)
  • 1 large egg (for egg wash)

Instructions:

  1. In a large bowl, mix flour, salt, and sugar. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide into two balls, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
  2. In another bowl, combine sliced peaches with sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Set aside to macerate.
  3. Preheat the oven to 425°F (220°C). Roll out one dough disc on a floured surface into a 12-inch circle. Fit it into the pie dish. Pour the peach filling into the crust and dot with butter. Roll out the second dough disc and cover the filling. Seal edges and create slits for steam to escape. Brush the top with beaten egg for a golden finish.
  4. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for another 30 minutes or until the crust is golden brown and the filling is bubbling.
  5. Allow the pie to cool for at least 30 minutes before slicing to let the filling set.