# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 tsp salt
04 - 1 tbsp granulated sugar
05 - 6-8 tbsp ice water
→ Peach Filling
06 - 6 cups ripe peaches, peeled, pitted, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tbsp lemon juice
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1/4 tsp salt
13 - 1 tsp vanilla extract
→ Assembly
14 - 1 egg, beaten
15 - 1 tbsp coarse sugar
# Steps:
01 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract in a large bowl. Let mixture sit for 10 minutes.
03 - Preheat oven to 400°F.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to dish and trim excess dough.
05 - Pour peach filling into the crust and spread evenly.
06 - Roll out second dough disc and place over filling. Trim, seal, and crimp edges. Cut several slits or create a lattice pattern for steam to escape.
07 - Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 50 minutes until crust is golden brown and filling is bubbling. Cover edges with foil if browning too quickly.
09 - Cool on wire rack for at least 2 hours before serving to allow filling to set.
