Juicy peaches take center stage here, sliced thick and simmered down with cornstarch, lemon juice, warm cinnamon, and a whisper of nutmeg until the filling turns glossy and thick enough to hold its shape on the fork. That fruit gets tucked into a flaky, all-butter double crust that's rolled, draped, crimped, and vented before it goes into the oven ā the kind of golden, bubbling top that signals a proper homemade pie. A quick brush of milk before baking gives the crust its deep, burnished color, and a long cool-down afterward lets the filling set into clean, sliceable wedges instead of a runny mess. It's a beautifully classic peach pie in both look and technique, from the hand-cut crust to the slow-cooked fruit filling. For anyone watching added sugar, this is a genuinely solid pick ā the flavor comes through the ripe peaches, citrus, and warm spice rather than relying on excess sweetness to carry it. Serve it slightly warm or fully cooled, and it holds together beautifully either way.
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In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed ā it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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