Summer Peach Pie

INGREDIENTS:

• PERFECT PASTRY (1 BATCH)

• FILLING:
  • 6 cups peeled, pitted and sliced freestone peaches (about 2 lb peaches)
  • ⅔ cup firmly packed demerara-style sugar
  • ⅓ cup granulated sugar
  • 2 Tbsp freshly squeezed lemon juice
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • Pinch of ground cloves
  • 1 Tbsp finely grated lemon zest (1 to 2 lemons)
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • ½ tsp vanilla extract
  • 1 Tbsp unsalted butter, cut into ½-inch pieces and softened

• TOPPING:
  • 1 large egg
  • 1 Tbsp whole milk or cream
  • 1 Tbsp turbinado sugar or granulated sugar

INSTRUCTIONS:

1. Roll out half of the pastry and line a 9-inch pie dish. Refrigerate for at least 30 minutes.
2. Preheat the oven to 425ºF with a large baking sheet on the lowest rack.
3. Toss the sliced peaches with both sugars and lemon juice in a large bowl. Let stand for about 1 hour.
4. Strain the peach mixture through a large fine-mesh sieve, reserving the juices. Return the peaches to the bowl. Set the juices aside.
5. In a small saucepan, whisk together flour, cornstarch, cardamom, cinnamon, salt, and cloves. Whisk in the reserved peach juices until no lumps remain.
6. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat. Stir in lemon zest, almond extract, and vanilla extract.
7. Pour the thickened juices over the peaches and toss to coat evenly.
8. Tip the peach mixture into the prepared pie crust. Scatter the butter over the peaches.
9. Roll out the remaining pastry to a 10-inch disc. Cut five decorative holes around the center of the pastry to allow steam to escape.
10. Place the pastry over the filling. Trim the excess pastry, leaving a ½-inch overhang. Tuck the overhang under and flute the edges decoratively, if desired.
11. Whisk together egg and milk in a small bowl. Brush the top of the pie with the egg mixture. Sprinkle with turbinado sugar.
12. Place the pie dish on the hot baking sheet. Bake for 10 minutes, then turn down the oven temperature to 350ºF. Bake until the crust is deep golden brown and the filling is bubbly, about 50 minutes. Check the pie after 20 minutes. If the crust is browning too much, cover the pie loosely with foil.
13. Let the pie cool completely on a wire rack for at least 4 hours. Serve cold or at room temperature.