Peach Pie Recipe for 8 Servings

Instructions:

1. Combine the 320g flour, 15g sugar, and 5g salt in a large bowl.
2. Cut the 225g cubed chilled butter into the flour using a pastry cutter until the fat is the size of small peas.
3. Drizzle the 80ml ice water in slowly, tossing with a fork until the dough texture just holds together when squeezed.
4. Divide the dough into two disks, wrap in plastic, and chill for at least 1 hour.
5. Toss the 1.2kg sliced peaches with 100g granulated sugar, 50g brown sugar, and 15ml lemon juice.
6. Macerate for 30 minutes until a pool of syrup forms at the bottom of the bowl.
7. Drain the liquid into a small saucepan and simmer until it reduces by half and looks like thick honey.
8. Mix the reduced syrup back with the peaches, then stir in 30g cornstarch, cinnamon, nutmeg, and 5ml vanilla.
9. Roll the first dough disk into a 12 inch circle and drape into the pie plate.
10. Pour the peach filling into the crust and dot with the 14g of cubed butter.
11. Top with the second crust (lattice or solid with vents) and crimp the edges until sealed tight.
12. Brush with the egg and heavy cream wash and sprinkle with 10g turbinado sugar.
13. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C).
14. Continue baking for 35 minutes until the filling is bubbling vigorously in the center.
15. Cool for at least 3 hours.