Ingredients

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

Instructions

1. 1.

   Preheat the oven to 220°C (425°F).

2. 2.

   In a large bowl, combine flour, 1/4 cup sugar, and salt. Cut in butter until mixture resembles coarse crumbs.

3. 3.

   Stir in water, a tablespoon at a time, until dough forms. Divide in half, shape into discs, and chill for 30 minutes.

4. 4.

   In another bowl, mix peaches, 3/4 cup sugar, brown sugar, cornstarch, cinnamon, and lemon juice.

5. 5.

   Roll out one dough disc to fit a 9-inch pie pan. Place in pan and add peach filling.

6. 6.

   Roll out remaining dough and place over the filling. Seal and flute edges; cut slits for steam.

7. 7.

   Brush top crust with egg wash.

8. 8.

   Bake for 45-50 minutes until crust is golden and filling is bubbly.

9. 9.

   Cool on a wire rack before serving.

Nutritional Facts