Makes Servings

For crust:

2'A cups all-purpose flour Vi teaspoon salt

V/2 sticks cold butter, thinly sliced 6 to 8 tablespoons ice water

For filling: Vi cup sugar '/s teaspoon salt

Vh tablespoons cornstarch '/«teaspoon ground cardamom '/a teaspoon nutmeg Vi teaspoon lemon zest 5 to 6 cups sliced, peeled peaches

(about 2'A pounds) 1 tablespoon butter, cut in small pieces 1 tablespoon lemon juice 1 egg, beaten with 1 tablespoon water Vi teaspoon each of cinnamon and sugar, combined

1 For the crust, combine the flour and salt in a bowl. Rub the butter and flour between the palms of your hands to create flat sheets of butter. Work quickly so that the butter does not get too warm.

2 Make a well in the center of the flour mixture and pour 6 tablespoons of ice water into the center. Use your fingers to cover the water with flour from the sides, press down gently, and let stand one minute. Press the flour and water together without stirring the dough, adding the remaining 2 tablespoons water if needed. Once the dough comes together, divide it in half, wrap in plastic wrap, and refrigerate for 30 minutes.

3 On a floured surface, roll each dough disk out to V2 inch thick. The dough will still be a little crumbly. Fold it in thirds and repeat 2 more times. By the third time, the texture should be smoother and the dough easier to work with. Reform into a disk, wrap again, and refrigerate for at least 30 minutes.

4 Preheat the oven to 425°. Roll out one dough half and use it to line a 9-inch pie pan. Combine the sugar, salt, cornstarch, cardamom, nutmeg, and zest, and sprinkle over the peaches. Gently stir the peaches to coat them with the mixture. Place the peaches in the pie shell and dot with little pieces of butter. Sprinkle lemon juice over the peaches.

5 Roll out the other half of the dough into a 10-inch circle. Brush the edges of the bottom crust with the beaten egg and lay the top crust over the peaches. Tuck the edge of the top crust under the edge of the bottom crust. Pinch all the way around the edges to seal the crust

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