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1
Make the crust: Pulse the flour, sugar and salt in a food processor.
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2
Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter.
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3
Add 1/2 cup ice water and pulse until the dough just starts to come together.
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4
Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
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5
Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
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6
Lightly dust a large piece of parchment paper with flour.
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7
Roll out 1 piece of the dough into a 12-inch round on the parchment.
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8
Ease the dough into a 9-inch pie plate.
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9
Add the filling, mounding it slightly in the center; dot with the butter and refrigerate.
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10
Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips.
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11
Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip.
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12
Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang.
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13
Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
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14
Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top.
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15
Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
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16
Position a rack in the lower third of the oven.
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17
Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes.
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18
Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour.
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19
(Cover loosely with foil if the top is browning too quickly.)
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20
Transfer to a rack to cool completely before slicing.
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21
Photograph by Yunhee Kim
