Ingredients

• All-purpose flour - 2 ½ cups
• Granulated sugar - 1 cup
• Unsalted butter - 1 cup, chilled and cubed
• Salt - ½ teaspoon
• Ice water - ¼ cup
• Fresh peaches - 6 cups, peeled and sliced
• Brown sugar - ½ cup
• Cornstarch - 3 tablespoons
• Lemon juice - 1 tablespoon
• Ground cinnamon - ½ teaspoon
• Egg - 1, beaten

Instructions

1. 1.

   Preheat the oven to 220°C (425°F).

2. 2.

   In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.

3. 3.

   Stir in ice water, a tablespoon at a time, until dough forms a ball. Divide dough in half and shape into discs.

4. 4.

   On a lightly floured surface, roll out one disc to fit a 9-inch pie plate. Transfer to pie plate.

5. 5.

   In a large bowl, mix peaches, granulated sugar, brown sugar, cornstarch, lemon juice, and cinnamon.

6. 6.

   Pour peach mixture into crust-lined pie plate.

7. 7.

   Roll out the second disc and place over filling. Trim, seal, and flute edges. Cut slits in the top to allow steam to escape.

8. 8.

   Brush the crust with beaten egg to give it a golden color.

9. 9.

   Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and filling is bubbly.

10. 10.

    Allow to cool before serving.

Nutritional Facts