For the crust:
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 sticks cold unsalted butter, cut into small pieces
For the filling:
- 4 pounds peaches, peeled and cut into wedges
- 3/4 cup plus 1 tablespoon sugar
- 1/4 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg
Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. 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.
Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. 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. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
Position a rack in the lower third of the oven. 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. 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. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
Photograph by Yunhee Kim