Dan’s Peach Pie

Step2. , Mix in 3 tablespoons of the water, adding more if needed, until the dough begins to come together and there is no excess flour in the bottom of the bowl.

Step3. , Divide the dough in half, shaping each half into a round, flat disk. Wrap each in a piece of plastic wrap and refrigerate for at least an hour and up to 2 days.

Step1. , Bring a pot of water to a boil over high heat. Meanwhile, fill a large bowl with ice cold water.

Step2. , Drop the peaches into the boiling water for about 60 seconds. Remove with a slotted spoon and immediately place in the ice-cold water. The cold water will “shock” the peach peel so it will come off easily. Remove the peaches from the water and use your fingers or a small, sharp knife to peel them. Cut each peach in half (discarding the pit) and then into thin slices. Place in a large bowl and let sit for about 15 minutes so the juices settle into the bowl. (If using frozen peaches, it’s easier to cut them into thin slices while they are still quite cold and firm. Then defrost and drain them well, pressing to extract as much liquid as possible. Place in a large bowl.)

Step3. , Add the maple syrup, sugar, flour, and vanilla extract to the peaches, stirring to thoroughly coat the fruit.

Step1. , Sprinkle a clean work surface with flour. Have a 9-inch pie plate, preferably deep dish, at hand. Unwrap one of the chilled dough disks, leaving the other one in the refrigerator. Roll out the dough to a round with a diameter of about 11 inches. Transfer to the pie plate, allowing the edges to drape over the sides. Place the peach mixture inside the dough. Roll out the remaining disk of dough to the same diameter as the first. Use a pizza cutter or small, sharp knife to cut long strips that are about half an inch wide. Arrange the strips on top of the fruit filling, creating a lattice pattern. Trim off any excess crust and crimp the edges of the dough together around the rim. Refrigerate the pie for at least 30 minutes and up to several hours.

Step1. , Preheat oven to 375°F. Place the pie on a baking sheet. Brush the lattice top and edges with the beaten egg, if using, which will make the crust shiny and golden. Bake for 40 minutes and then reduce the temperature to 325°F and bake for 10 to 12 minutes or until the crust is golden brown and the filling is bubbling. If the pie begins to brown too fast, cover it loosely with aluminum foil. When it is finished baking, let the pie cool slightly before cutting and serving.