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1
Set oven rack to middle position and preheat oven to 400u00b0F. Add flour, 1/3 cup sugar, baking powder, and salt to the bowl of a food processor. Pulse several times to mix. Add butter pieces and pulse until mixture resembles coarse meal, 6 to 8 one-second pulses. Transfer mixture to a large bowl.
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2
In a small bowl whisk together eggs and milk. Add liquid to flour mixture. Stir with a spoon until well incorporated and a sticky dough begins to form. Turn dough out on a very well floured surface, sprinkle the top with flour, and knead lightly until you have a soft, workable dough. Wrap dough in plastic wrap and refrigerate for 15 minutes.
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3
Butter a 9- by 13-inch glass or metal baking dish and set aside. Cut off 2/3 of the dough and return remaining dough to refrigerator. Sprinkle top of dough lightly with flour then cover with a large sheet of plastic wrap and roll out into a rectangle that overlaps the edges of the baking dish by about 2 inches. Lay rolled out dough into the dish, press into the bottom and along the sides.
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4
Add sliced peaches to a large bowl. Dissolve cornstarch in 2 tablespoons of water in a small bowl. Pour mixture over peaches and toss to coat. Transfer peaches to dough-lined pan. In a small bowl mix together light brown sugar, cinnamon and nutmeg then sprinkle mixture over peaches. Dot with butter pieces.
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5
Divide remaining dough in half, turn it out on a very well floured surface, sprinkle top lightly with flour then cover with a large sheet of plastic wrap and roll out to a large sheet approximately 13 inches long and approximately 1/4 inch thick. Cut the dough into 4 long strips and arrange evenly across the length of the dish (do not press into the sides yet). Repeat rolling out process with remaining dough, this time rolling out a wider sheet that's approximately 9 inches long. Cut the dough into 5 strips. Weave the lattice crust together (for a visual guide, check out this
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6
). Sprinkle crust with remaining 1 tablespoon of sugar.
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7
Bake until crust is golden brown and peaches are bubbly, 45 to 50 minutes. Let cool for 10 to 20 minutes then serve.
