Ingredients (1 9-inch pie)

• For the crust (use store-bought or homemade):
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6–8 tbsp ice water
• For the filling:
  • 6 cups peeled, sliced peaches (about 6–8 medium peaches) or 2 (15 oz) cans peach slices, drained
  • ¾ cup granulated sugar
  • 2–3 tbsp cornstarch (adjust depending on peach juiciness)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (optional)
  • Pinch of salt
• 1 tbsp butter, cut into small pieces (to dot on filling)
• 1 egg + 1 tbsp water (egg wash)
• Coarse sugar for sprinkling (optional)

Instructions

1. Make the crust: In a large bowl whisk flour and salt. Cut in cold butter with a pastry cutter or pulse briefly in a food processor until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Slowly add ice water, 1 tbsp at a time, mixing until dough just holds together. Divide into two disks, wrap and chill at least 1 hour.
3. Prep the filling: In a large bowl combine sliced peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon (if using) and a pinch of salt. Toss gently until peaches are coated.
4. Preheat oven to 425°F (220°C). Roll out one dough disk on a lightly floured surface to fit a 9-inch pie pan. Transfer and trim edges.
5. Spoon peach filling into the crust, spreading evenly. Dot with small pieces of butter.
6. Roll out second dough disk and cut into 1–1¼ inch strips. Weave a lattice over the peaches or lay full top crust with vents if preferred. Trim and crimp edges to seal.
7. Brush the top with egg wash (beaten egg + water) and sprinkle coarse sugar if desired.
8. Bake at 425°F for 15 minutes, then lower oven to 375°F (190°C) and bake an additional 30–35 minutes until crust is deep golden and filling is bubbling. If edges brown too quickly, shield with foil.
9. Cool at least 2 hours (this helps the filling set). Serve slightly warm or room temperature with whipped cream or vanilla ice cream.