Perfect Peach Pie Recipe for 8 Servings

Instructions:

1. Whisk flour, salt, and sugar in a bowl.
2. Use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
3. Add ice water one tablespoon at a time, stirring with a fork until the dough just begins to clump together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
5. In a large bowl, combine sliced peaches, sugar, cornstarch, cinnamon, and lemon juice.
6. Let the peach mixture sit for 15 minutes to allow the cornstarch to integrate with the juices.
7. Roll out the first disc of dough and fit it evenly into a 9-inch pie plate.
8. Pour the peach mixture into the crust and dot the top with the 2 tbsp of butter bits.
9. Roll out the second disc, cut into 1-inch strips, and weave them across the top in a classic lattice pattern.
10. Trim the excess dough and crimp the edges with your fingers or a fork to seal the pie.
11. Brush the lattice with the beaten egg wash and sprinkle with turbinado sugar before baking.