Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) fine sea salt
  • 1 tbsp (12g) granulated sugar
  • 8 tbsp (120ml) ice-cold water
  • 6 cups (1.2kg) fresh peaches, peeled and sliced
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (0.5g) ground allspice
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) unsalted butter, cut into small bits
  • 1 large egg
  • 1 tbsp (12g) coarse sanding sugar

Instructions:

  1. Combine flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs with some pea-sized lumps remaining. Gradually stir in ice water until the dough just holds together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
  2. In a large bowl, toss sliced peaches with lemon juice, sugar, cornstarch, and the spice blend (cinnamon, nutmeg, allspice). Let the mixture sit for 15 minutes.
  3. Roll out the first disc to a 12-inch circle and fit it into the pie plate. Pour in the spiced peach filling and dot the top with small bits of butter.
  4. Roll out the second disc; place it whole (cutting vents) or cut into strips for a lattice top. Seal the edges with a pinch of water and crimp tightly.
  5. Brush the top crust with beaten egg and water, then sprinkle with sanding sugar. Place the pie plate on a baking sheet.
  6. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 30 minutes until the crust is deep mahogany brown and the filling is bubbling.