Ingredients

• All-purpose flour - 2 ½ cups
• Salt - 1 teaspoon
• Unsalted butter - 1 cup (cold, cubed)
• Ice water - 6-8 tablespoons
• Fresh peaches - 6 cups (peeled and sliced)
• Granulated sugar - ¾ cup
• Brown sugar - ¼ cup
• Cornstarch - ¼ cup
• Lemon juice - 1 tablespoon
• Ground cinnamon - ½ teaspoon
• Vanilla extract - 1 teaspoon
• Egg - 1 (beaten, for egg wash)

Instructions

1. 1.

   Preheat the oven to 220°C (425°F).

2. 2.

   In a large bowl, whisk together flour and salt.

3. 3.

   Cut in butter until mixture resembles coarse crumbs.

4. 4.

   Stir in ice water, a tablespoon at a time, until dough comes together.

5. 5.

   Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

6. 6.

   In another bowl, combine peaches, sugars, cornstarch, lemon juice, cinnamon, and vanilla.

7. 7.

   Roll out one disc of dough on a floured surface and fit into a 9-inch pie plate.

8. 8.

   Pour peach mixture into the crust.

9. 9.

   Roll out the second disc and place over the filling.

10. 10.

    Seal and flute the edges, then cut slits in the top crust.

11. 11.

    Brush the top with beaten egg for a golden finish.

12. 12.

    Bake in the preheated oven for 20 minutes.

13. 13.

    Reduce heat to 180°C (350°F) and bake for an additional 35-40 minutes, or until crust is golden brown.

14. 14.

    Allow to cool before serving.

Nutritional Facts