Preheat your oven to 425°F/220°C. This initial high temperature is essential for creating a lovely crust.
Roll out half of the pie dough into a 12-inch circle. Place this carefully in a 9-inch pie dish. Make sure it fits snugly against the bottom and sides.
Brush the base of the pie crust with an egg wash made from a beaten egg mixed with a tablespoon of water. This step prevents the bottom from becoming soggy.
Chill the crust in the fridge while preparing the filling. This step ensures the crust remains flaky.
In a large bowl, combine the sliced peaches with granulated sugar. Let them sit for 30 minutes to an hour to release their natural juices.
After the peaches have rested, use a colander to discard the excess juices. This prevents your pie from becoming watery.
In another bowl, combine flour, salt, cinnamon, and nutmeg. Add the prepared peaches, along with lemon juice and vanilla extract. Toss everything gently to coat the peaches evenly.
Pour the filling into the prepared pie dish, spreading it out evenly. Put it back in the fridge while you work on the top crust.
Roll out the remaining dough into another 12-inch circle. Cut this dough into long strips to create a lattice top. Weave the strips over the filling, trimming any excess dough as necessary.
Brush the lattice top with the egg wash to achieve a glossy finish. This step is crucial for that beautiful golden color.
Bake the pie for 20 minutes at the preheated temperature, then reduce the heat to 375°F/190°C and bake for an additional 30 minutes. Keep an eye on it; the crust should be golden and the filling bubbly.
Allow the pie to cool for at least three hours before serving. This cooling time helps the filling set properly. Serve it warm with a scoop of ice cream for a delightful treat!
