Ingredients
Method
- Prepare your pie dough according to your chosen recipe and stop once the dough is chilled and ready to roll.
- Combine the peaches, sugar, flour, lemon juice, ginger, and cinnamon in a large bowl and gently fold until everything is evenly coated, then place the bowl in the refrigerator while you work on the crust.
- Move an oven rack to the lower third of the oven, preheat to 425°F (218°C), and set a baking sheet on the bottom rack to catch any spills.
- On a floured surface, roll out one disc of dough into a 12-inch circle and ease it into a 9-inch pie dish, smoothing it into the corners with your fingers.
- Spoon the chilled peach mixture into the crust, spread it evenly, and scatter the butter cubes over the top of the fruit.
- Roll out the second disc of dough into another 12-inch circle, cut it into strips, and weave them over the filling to form a lattice, then trim, fold, and crimp the edges neatly.
- Brush the lattice gently with the egg and milk mixture and, if you like, sprinkle coarse sugar over the top.
- Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C), shield the edges, and continue baking until the juices are bubbling thickly in the center, about 45–50 minutes more.
- Set the finished pie on a rack and let it cool completely for at least 4 hours before slicing so the filling can properly set.
Nutrition
Notes
Nothing says summer like the smell of peaches and butter drifting through the kitchen. This pie is messy in the oven, calm on the counter, and absolutely worth the wait before slicing.