Country Peach Pie

Directions

1. 1
   Make the crust: Pulse the flour, sugar and salt in a food processor.
2. 2
   Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter.
3. 3
   Add 1/2 cup ice water and pulse until the dough just starts to come together.
4. 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.
5. 5
   Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
6. 6
   Lightly dust a large piece of parchment paper with flour.
7. 7
   Roll out 1 piece of the dough into a 12-inch round on the parchment.
8. 8
   Ease the dough into a 9-inch pie plate.
9. 9
   Add the filling, mounding it slightly in the center; dot with the butter and refrigerate.
10. 10
    Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips.
11. 11
    Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip.
12. 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.
13. 13
    Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
14. 14
    Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top.
15. 15
    Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
16. 16
    Position a rack in the lower third of the oven.
17. 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.
18. 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.
19. 19
    (Cover loosely with foil if the top is browning too quickly.)
20. 20
    Transfer to a rack to cool completely before slicing.
21. 21
    Photograph by Yunhee Kim