Add water to the dough 1 tablespoon at a time until the dough forms a ball.
Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.
Making the Peach Pie
Preheat oven to 425 degrees Fahrenheit.
Peel and slice your peaches and all them to a colander to drain the excess juices for about 30 minutes.
While your peaches drain, prep your bottom pie crust in your pie pan. Place in the fridge until you’re ready to add your filling.
In a bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour your peaches into a large bowl and add the dry ingredients on top and toss together. Add the lemon juice and vanilla extract and mix again. Pour filling into prepared pie pan.
Layer the top crust over the pie and crimp the edges to seal.
In a small bowl, use a fork to mix the egg yolk with the water to make your egg wash. Use a pastry brush to brush it across the top of the pie crust. If you’d like, you can sprinkle granulated sugar over the top of the egg wash.
Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
Cool at least 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.
Updated on June 8, 2021Originally Posted on June 15, 2020