INGREDIENTS

Pie dough (see Notes for recipe link)

3 lbs peaches (about 8–9 medium) 

2/3 c granulated sugar (see Notes)

1/2 c all-purpose flour

1 Tb fresh lemon juice

1 teaspoon peeled grated fresh ginger

1 tsp ground cinnamon

1/8 tsp ground nutmeg

2 Tb cold unsalted butter, cut into small cubes

1 large egg

1 tablespoon milk

Extra coarse sanding sugar

INSTRUCTIONS

Preheat oven to 425ºF. Adjust the oven rack to the lower third position. Place a baking sheet or aluminum foil on the bottom oven rack to catch the peach juices.

For the crust:

2 hours before baking the pie, prepare your favorite dough according to directions or use a premade crust.

For the peach filling:

To peel the peaches, cut a shallow “x” on the bottom of each peach. Submerge them in a large pot of boiling water for 30 seconds. Remove with a spider strainer or slotted spoon and immediately place them in a bowl of ice water. Peel the peaches, remove the pit, and cut into 1/4” slices. 

In a large bowl, stir the peach slices, granulated sugar, flour, lemon juice, ginger, cinnamon, and nutmeg together until thoroughly combined. Set aside.

Rolling out the crust:

On a floured work surface, roll out one of the discs of dough until you have a circle 12” in diameter. 

Carefully place the dough into a pie dish. Gently press into the bottom of the pie dish with your fingers to remove any air bubbles, making sure the pan and dough are touching. Leave at least 1-2” of crust to drape over the edge.

Pour and spread filling into the pie dish, slightly mounding the peaches in the middle. Place the pieces of butter on top of the filling.

For the lattice:

(See notes for a link with video instructions)

Roll the other disc of dough into a circle 12” in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 10 strips of dough 1/2” to 3/4” wide. 

To weave the dough, lay 5 strips vertically on the top of the pie, using the shorter pieces on the edges and longer pieces in the middle. Leave about 1/2” to 3/4” of space between each strip. 

Pull every other strip back towards the edge of the pie until they are no longer touching the filling.

Place a short strip of dough horizontally across the bottom portion of the remaining strips of dough. Place the pulled strips over the top of the short strip of dough. Repeat this process until you have completed a full weave on top of your pie.

To seal the edges, fold the excess dough hanging over the pie pan up and over to create a ridge. Flute the ridge or crimp with a fork. 

For the egg wash: 

Whisk the egg and milk together. Brush the dough with the egg wash and sprinkle with coarse sugar. 

Refrigerate the unbaked pie for 15-30 minutes before baking. This helps the dough retain its shape when baking. 

To bake the pie: 

Bake the pie at 425°F for 20 minutes. Next, reduce the oven temperature to 375°F. Cover the edge of the pie crust with a pie shield to prevent it from over-browning. Bake for 30 minutes. At this point, check the top of the pie. If it is getting too brown, remove the pie shield and loosely tent the entire pie with a sheet of foil. Continue baking for 20 minutes or until the filling is bubbling throughout.

Remove the pie from the oven and place on a cooling rack. Cool for at least 4 hours before slicing and serving.* Enjoy!

NOTES:

•My recipe: My recipe is based on two recipes. One is from Sally's Baking at www.sallysbakingaddiction.com, and the other is from The Better Homes and Gardens New Cook Book.

• Pie Crust Recipe: The crust recipe I use is from a recipe featured on The New York Times Cooking for Chicken-Tarragon Pot Pie, originally from “Julia and Jacques at Home” by Julia Child and Jacques Pépin, and adapted by Julia Moskin. NY Times Cooking is a paid subscription, but well worth it. 

It can be found here: www.cooking.nytimes.com

• To view a video on how to create a lattice crust, visit: www.sallysbakingaddiction.com

• For the sugar in the filling: I fill the cup just short of the top and top off with some light brown sugar

• Coarse Sugar: Don’t skimp on the sugar when sprinkling it on the top of the crust. It’s so good. Find my favorite here: www.amazon.com

• Pie Shield: You may make a pie shield out of a strip of aluminum foil or purchase one as well. I use a silicone pie shield. You may find the one that I use here: www.amazon.com

• Slicing the pie: If you slice the pie when it is warm, you risk the chance of it being runny. Letting it sit for four hours or more helps to set the filling.