Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter chilled and diced
- 1/2 teaspoon salt
- 6 to 8 tablespoons ice water
- 5 to 6 cups fresh peaches peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg lightly beaten for egg wash
- 1 tablespoon coarse sugar for sprinkling
Instructions
- In a large bowl, combine 2 1/2 cups flour and 1/2 teaspoon salt. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Preheat oven to 425 degrees Fahrenheit. Roll out half of the dough to fit a 9-inch pie plate. Place crust in pie plate and trim the overhang.
- In a large bowl, mix sliced peaches, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Pour into the pie crust.
- Roll out the remaining dough to create a lattice top. Trim, seal, and flute edges. Brush with beaten egg and sprinkle with coarse sugar.
- Bake in the preheated oven for 45 to 50 minutes, or until crust is golden brown and filling is bubbly. Cool on a wire rack before serving.