1/2 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons cornstarch
1/8 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
5 to 6 cups sliced peaches
1 1/2 to 2 tablespoons butter
1 tablespoon lemon juice
Water or egg wash
1 teaspoon cinnamon sugar (1/2 teaspoon of each mixed together)
Preheat oven to 425 degrees F.
For the crust, prepare the dough and line a 9-inch pie pan with half. Roll out the other half into a 10-inch disk. Pierce it with a fork or cut out little shapes with a small cookie cutter to allow steam to escape when you bake the pie.
For a lattice crust, roll dough into a 9 x 12-inch rectangle and cut twelve equal strips. Line up 6 strips on the counter with about 1/2 inch between them. Fold every other strip in half towards you and lay down one of the other six strips perpendicularly to the strips on the counter. Fold back the three strips over the top and repeat, using all strips to create a lattice top. Place top crust on a sheet of parchment paper and keep it cool until you need it.
For the filling, combine the sugar, salt, cornstarch, spices, and zest, and sprinkle over the peaches. Gently stir the peaches to coat them with the sugar mixture. Place the peaches in the pie shell and dot with little pieces of butter. Sprinkle lemon juice over the peaches.
Brush the edges of the dough with a little water or egg wash 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 and make a decorative fluted edge. Brush top with egg wash or lemon juice and sprinkle with cinnamon sugar.
Bake for 10 minutes, then reduce the heat to 350 degrees and continue baking until the filling is beginning to bubble up and the crust is golden brown, about 35 to 45 minutes.
Photographs by Patrick Tregenza from Tassajara Dinners & Desserts by Dale and Melissa Kent. Reprinted with permission of Gibbs Smith.