Pie crust

• Make a flaky pie crust according to my all butter pie crust recipe which will make two pie crusts.
  1 recipe all butter pie crust
• Let the dough rest overnight.

Bottom crust

• Roll out the first portion of dough to about a 3 mm thickness and line a deep dish pie plate (about 2 inches deep). Make sure not to stretch the dough to fit it in the pan.
• Trim the excess pie dough, leaving a 1 inch overhang to make a thicker pie crust edge.
• Cover the pie plate completely with plastic wrap and refrigerate until the pie filling and top pie crust are ready.

Top crust

• Roll out the second pie crust into a circle that's about 3 - 4 mm thick. Cut the dough into strips for the lattice crust by using a sharp knife and ruler (see pictures in the post for reference).
• Place the strips on a parchment paper-lined pan and cover with plastic wrap and keep in the fridge until needed.

Peach pie filling

Prepare the peaches

• Bring a large pot of water to a boil.
• While the water is coming to a boil, get another big bowl and fill it with an ice bath or cold running water from the tap.
• When the water comes to a boil, reduce the temperature to a simmer. Place a few peaches in the simmering water and blanch them for about 45 seconds. Do not overcrowd the pot, as this will reduce the temperature of the water.
  1.7 kg peaches
• Remove the peaches from the water and immediately plunge them in the ice bath (or the bowl with cold running water).
• Wait for the water to come to a simmer again, and repeat with all the peaches to blanch them all.
• Once all the peaches are in the ice bath, and they have cooled down, they’re ready to be peeled.
• Carefully remove the skin from the peaches.
  1.7 kg peaches
• Cut the peaches in half and remove the pit. You may need to use a sharp knife against the pit to shimmy the two halves open (if you have clingstone peaches). Then remove the pit using a spoon if needed.
• Cut the peach halves into wedges that are about ¾ - 1 inch thick in the center, or 1 inch chunks (¾ - 1 inch thick slices, and then 1 inch dice).
• The weight of the peaches without the peel and pits should be around 1500 g.
  1.7 kg peaches

Peach filling

• Place the peaches in a large bowl. See recipe notes below on how to prepare the peach pie filling to reduce the liquid.
  1.7 kg peaches
• Whisk the sugar and tapioca starch together in a separate bowl.
  150 g white sugar, 50 g tapioca starch
• Add the sugar-starch mix into the peaches, along with the zest and juice and spices (if using).
  2 tsp lime zest, 3 tbsp lime juice, ½ tsp ground cardamom, ½ tsp nutmeg
• I personally prefer to only use 2 spices at a time to not overwhelm the flavor of peaches. So you can choose to add any combination of the optional spices you like too.
  ½ tsp cinnamon, 1 tsp freshly minced ginger
• Stir to combine and make sure there are no starch lumps.
• Remove the pie crust lined dish from the fridge and transfer all the filling into the dish. Make sure to scrape in all the juices as well.
• While getting the pie ready, PREHEAT the oven to 400°F / 191°C. Move the oven rack to the lowest rack position in the oven, and place a sheet pan on it to preheat with the oven. Make sure the sheet pan preheats at 400°F for at least 45 minutes as well.

Lattice crust

• Take the pie crust strips from the fridge and weave a lattice crust directly on top of the pie. You can also create the lattice crust on a parchment paper, and then transfer the lattice onto the pie as well.
• Press the lattice crust onto the bottom crust so that they stick together. I don’t find that I need water to make the crusts stick together, but you can use a little water if you want. Then trim off the excess lattice crust to match the overhang.
• Then roll the dough overhang into the pie to create a thick pie crust edge.
• Cover the pie with plastic wrap and refrigerate for about 30 minutes until the crust is chilled again.

Bake the pie

• After 30 minutes of chilling, remove the pie from the fridge and flute the pie crust. Then brush it with an egg wash and sprinkle raw sugar on top.
  1 egg, Raw sugar for sprinkling
• Place the pie in the oven, on the preheated sheet pan. This sheet pan helps to cook the pie crust from the bottom, AND to catch any butter or juices dripping down from the pie as well.
• Lower the heat of the oven to 350°F and bake the pie for 60 minutes. If the crust starts to brown too much, cover it with foil or a silicone pie crust shield.
• After baking, remove the pie from the oven and let it cool down to room temperature (or slightly warmer) before serving.
• Serve the peach pie with whipped cream or vanilla ice cream.