Ingredients:

For the Pie Crust:

2 1/2 cups all-purpose flour

1 cup unsalted butter, cold and cubed

1 teaspoon salt

1 tablespoon granulated sugar
1/4 to 1/2 cup ice water
For the Peach Filling:

6-7 cups fresh peaches, peeled, pitted, and sliced
1 cup granulated sugar (adjust according to the sweetness of peaches)
1/4 cup brown sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
For Assembly:

1 egg (for egg wash)
1 tablespoon milk or water (for egg wash)
Additional sugar for sprinkling on top
Instructions:

1. Prepare the Pie Crust:

a. In a large mixing bowl, combine the flour, salt, and sugar.

b. Add cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

c. Gradually add ice water, a tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.

d. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the Oven:

Preheat your oven to 375°F (190°C).

3. Prepare the Peach Filling:

a. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix well to coat the peaches evenly.

4. Roll Out the Pie Crust:

a. On a floured surface, roll out one disk of pie crust to fit a 9-inch pie dish. Place the rolled-out crust in the pie dish.

b. Add the peach filling to the pie crust.

5. Top the Pie:

a. Roll out the second disk of pie crust and place it over the peach filling. You can create a lattice pattern or simply cover the pie with a whole crust, cutting slits for ventilation.

6. Seal and Bake:

a. Trim excess crust and seal the edges by crimping with a fork or your fingers.

b. In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Brush the top crust with the egg wash and sprinkle with sugar.

c. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 45-55 minutes or until the crust is golden brown and the filling is bubbly.

7. Cool and Serve:

Allow the peach pie to cool for at least 2 hours before slicing. Serve with a scoop of vanilla ice cream if desired.

Enjoy your delicious oven-baked peach pie!