# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6-8 tablespoons ice water
→ Peach Filling
06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon salt
13 - 1 teaspoon vanilla extract
→ Assembly
14 - 1 egg, beaten
15 - 1 tablespoon coarse sugar
# How to Make It:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla in a large bowl. Toss well and set aside for 10 minutes to allow flavors to meld.
03 - Preheat the oven to 400°F.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess hanging over the edges.
05 - Pour the peach filling into the prepared crust, spreading it evenly.
06 - Roll out the second dough disc and place over the filling. Trim excess dough, seal the edges, and crimp to create a tight seal. Cut several slits in the top crust or create a lattice pattern to allow steam to escape during baking.
07 - Brush the top crust with beaten egg using a pastry brush. Sprinkle with coarse sugar if desired for extra crunch and sweetness.
08 - Bake for 50 minutes until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with foil to prevent burning.
09 - Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set properly. Serve warm with vanilla ice cream or whipped cream.
