Step 1: Make the Dough

• Combine flour, sugar, and salt in a large mixing bowl.

• Toss in the cold butter. Use a pastry cutter or your fingers to work it into the flour until it looks like crumbly sand with some pea-sized butter bits.

• Add the ice water a tablespoon at a time, mixing just until the dough comes together. Don’t overdo it. If it’s sticky, you’ve gone too far.

• Split the dough in two. Flatten each into a disk, wrap in plastic, and refrigerate for at least an hour (or overnight if you’re prepping ahead).

Step 2: Prep the Filling

• Peel your peaches. The easiest method? Boil them for 30 seconds, then dunk in ice water. Skins should slip right off.

• Slice the fruit and toss in a bowl with both sugars, lemon juice, cornstarch, cinnamon, nutmeg (if using), vanilla, and salt.

• Let it sit 15 minutes. You want it juicy—but not soggy.

Step 3: Roll Out the Crust

• Preheat your oven to 425°F (220°C).

• Roll out one dough disk into a 12-inch round on a lightly floured surface. Line your pie dish with it, letting the edges hang over.

• Pour in the peach filling, juices and all.

Step 4: Top and Crimp

• Roll out the second dough disk. Either cover the pie fully (cutting slits for steam) or cut into strips for a lattice top.

• Crimp the edges with your fingers or a fork. Brush the top with egg wash and sprinkle with coarse sugar for a golden, crunchy finish.

Step 5: Bake

• Bake at 425°F for 20 minutes.

• Lower the temp to 375°F (190°C) and bake another 35–45 minutes, until the crust is golden and the filling bubbles up like it’s got something to prove.

• Cool on a wire rack for at least 3 hours so the filling sets.