Peach Pie with Lattice Crust: Flaky

Instructions:

1. Mix flour, salt, and sugar in a large bowl. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized lumps.
2. Gradually add ice water, one tablespoon at a time, stirring until the dough just holds together.
3. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 5 hours to relax the gluten.
4. Toss sliced peaches with lemon juice, sugar, cornstarch, cinnamon, and nutmeg in a large bowl.
5. Allow the peach mixture to sit for 15 minutes until a thick syrup forms.
6. Pour the filling into a 9-inch deep-dish pie plate and dot the top with diced butter pieces.
7. Roll out the first disc of dough and fit it into the bottom of the pie plate.
8. Roll out the second disc and cut into 1-inch wide strips.
9. Lay half the strips vertically across the pie, folding every other strip back halfway.
10. Weave the remaining strips perpendicularly (over and under) to create the lattice pattern.
11. Trim excess dough, fold the bottom crust over the edges, and brush with egg wash (egg mixed with milk) and sprinkle with coarse sugar.
12. Bake for 45 minutes or until the crust is golden brown and the filling is bubbling.