-
1
Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches.
-
2
Peak summer peaches will only need 1 cup.
-
3
For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
-
4
Pulse the processor until the mixture resembles fine sand.
-
5
Remove the lid and add the ice water to the mixture.
-
6
Run the processor just until the mixture rolls itself into a little ball.
-
7
If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together.
-
8
Gather the dough into a ball.
-
9
With a bench scraper or knife, divide the mixture evenly in half.
-
10
Shape each half into a disk.
-
11
Wrap each disk in plastic wrap and chill at least 30 minutes.
-
12
At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
-
13
Preheat the oven to 450 degrees F.
-
14
Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate.
-
15
Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
-
16
For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl.
-
17
Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps.
-
18
Stir the flour mixture into the peaches and mix well.
-
19
Pour the peaches into the pie crust.
-
20
Scatter with the pieces of butter.
-
21
Top with the lattice strips.
-
22
Brush away any flour underneath the lattice to make sure it seals well.
-
23
Crimp the edges to seal.
-
24
Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.
-
25
Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more.
-
26
If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
-
27
Cool about 30 minutes before serving.
