Ingredients:
- 2 rolled-out rounds Basic Pie Dough
- 2 lb. (1 kg) peaches, peeled, pitted and sliced
- 1 Tbs. fresh lemon juice
- 1/3 cup (2 1/2 oz./75 g) sugar
- 2 Tbs. cornstarch
- 1/4 tsp. salt
- Pinch of ground cinnamon
- 1 egg plus 1 tsp. water, lightly beaten
Directions:
Preheat an oven to 425°F (220°C).
Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate the pie shell and remaining dough round for 30 minutes.
To make the filling, place the peach slices in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the sugar, cornstarch, salt and cinnamon. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan.
Transfer the remaining dough round to a work surface and cut out shapes using decorative pie cutters or a paring knife. Lightly brush the edge of the filled pie dish with the egg wash. Arrange the dough shapes on edge of the pie as desired and then brush again with the egg wash.
Bake for 25 minutes, then reduce the heat to 350°F (180°C) and bake until the juices are bubbling and the top is lightly browned, about 25 minutes more. Transfer the pie to a wire rack and let cool for 1 hour before serving. Serves 8.
Williams-Sonoma Test Kitchen
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