Tool

• 9‑inch pie plate

• Rolling pin

Ingredients

Pie

• 1 double pie crust

• 3 pounds peaches, sliced (1.4kg / about 8–9 peaches)

• ⅔ cup granulated sugar (133g)

• 6 tablespoons cornstarch (42g)

• 1 tablespoon lemon juice

• 2 teaspoons vanilla extract

• 1 teaspoon cinnamon

• 2 tablespoons unsalted butter, cubed

• 1 egg

• Coarse sugar, for sprinkling

Direction

1. Preheat & Warm Dough

• Preheat oven to 425°F.

• Let both disks of pie dough soften slightly on the counter.

2. Prep the Peaches

• Score the bottom of each peach.

• Peel off the skins.

• Halve, pit, and slice into ½‑inch thick slices.

Make the Peach Filling

3. Mix the Filling

• In a large bowl, gently combine: peaches, sugar, cornstarch, lemon juice, vanilla, and cinnamon.

• Set aside while rolling the crust.

Prepare the Bottom Crust

4. Roll & Fit

• Roll one dough disk into a 13‑inch circle, about ⅛‑inch thick.

• Press into a 9‑inch deep‑dish pie plate, letting excess hang over the edges.

Prepare the Lattice Top

5. Roll & Cut Strips

• Roll the second dough disk into an 11‑inch circle.

• Cut into 1‑inch‑wide strips — about 8–10 strips.

Assemble the Pie

6. Add Filling & Butter

• Spoon the peach mixture into the bottom crust.

• Smooth into an even layer.

• Dot the filling with butter cubes.

7. Create the Lattice

• Arrange the strips over the filling in a lattice pattern.

• Trim lattice strips and bottom crust to leave a 1‑inch overhang.

• Fold excess under and press to flatten.

• Crimp edges with fingers or a fork.

Egg Wash & Sugar

8. Brush & Sprinkle

• Beat 1 egg with 1 tablespoon water.

• Brush lattice and crust with egg wash.

• Sprinkle with about 1 tablespoon coarse sugar.

Bake

9. Protect the Edges

• Loosely cover the pie’s edges with foil.

10. First Bake

• Bake at 425°F for 20 minutes.

11. Reduce Heat

• Lower oven to 375°F.

• Bake 40–50 minutes, until the top is golden and the filling bubbles everywhere — even in the center.

12. Tent if Needed

• If browning too quickly, tent the entire pie with foil.

Cool

13. Cool Completely

• Cool on a rack for 4–5 hours before slicing.

Nutrition -

(Per Serving)

Calories: 401kcal Carbohydrates: 63g Protein: 5g Fat: 15g Saturated Fat: 5g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0.1g Cholesterol: 28mg Sodium: 205mg Potassium: 262mg Fiber: 4g Sugar: 34g Vitamin A: 673IU Vitamin C: 8mg Calcium: 22mg Iron: 2mg