Peach Pie Recipe

Preheat the oven to 425°F (220°C).

In a large bowl, whisk together the flour and salt.

Add the butter to the flour mixture and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together.

Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a separate bowl, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Mix well to coat the peaches evenly.

Roll out one of the chilled dough disks on a lightly floured surface to fit a 9-inch pie dish. Place the dough in the dish and trim any excess.

Pour the peach filling into the pie crust and dot with the small pieces of butter.

Roll out the second chilled dough disk and place it on top of the filling. Trim any excess and crimp the edges to seal.

Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with milk and sprinkle with sugar.

Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Allow the pie to cool before serving.