Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 package (14.1 oz / 400g) refrigerated premade pie crusts
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (12g) coarse sparkling sugar
  • 1 large egg

Instructions:

  1. In a large mixing bowl, toss the sliced peaches with granulated sugar, cornstarch, cinnamon, lemon juice, and salt.
  2. Let the peach mixture sit for 10–15 minutes to allow the sugar to dissolve and the peaches to macerate.
  3. Preheat your oven to 375°F (190°C).
  4. Roll out one sheet of the pie crust and press it firmly into the bottom and up the sides of a 9-inch deep-dish pie plate or cast-iron skillet.
  5. Pour the peach mixture into the crust, spreading the slices evenly.
  6. Roll out the second crust sheet and place it over the top, cutting 4 slits for steam, or create a lattice weave.
  7. Beat the egg with a splash of water and brush the top crust generously with the egg wash.
  8. Drizzle the melted butter over the edges and sprinkle the coarse sugar across the center.
  9. Bake for 40–45 minutes until the filling bubbles around the edges and the crust is deep amber-gold.