Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, chilled and cut into small pieces
  • 6-8 tbsp ice water
  • 6 cups fresh peaches, sliced
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Juice of 1 lemon
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp milk (for egg wash)

Instructions:

  1. Combine flour, salt, and sugar in a bowl. Add chilled butter pieces; mix until crumbly.
  2. Gradually add ice water until dough forms. Divide in half, shape into discs, wrap in plastic, and chill for 30 minutes.
  3. In a large bowl, combine peach slices, sugar, flour, cinnamon, vanilla, and lemon juice. Toss well.
  4. Preheat your oven to 425°F (220°C). Roll out one dough disc to fit the pie pan; place in the pan.
  5. Spoon the peach filling into the crust, spreading evenly. Roll out the second disc and place it over the filling. Trim excess, crimp edges, and cut in slits for steam.
  6. Brush with beaten egg mixed with milk.
  7. Bake in preheated oven for 45-50 minutes, until crust is golden and juices are bubbling. Cover edges with foil if browning too quickly.
  8. Let the pie cool for at least 2 hours before slicing.