Old-Fashioned Peach Pie recipe

Remove one of the chilled disks of pie dough from the refrigerator and let it stand for a few minutes at room temperature until it is pliable. Then, roll the dough out into a large circle and fit it into the pie plate. Refrigerate while you prepare the filling.

In a large mixing bowl, combine the peeled and sliced peaches, sugar, lemon juice, cinnamon, and salt, folding gently to combine. Then, Sprinkle the cornstarch evenly over the top and gently stir to mix it in.

Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill.

Remove the second pie crust from the fridge. For a lattice crust, roll out the dough into a wide rectangle. Cut evenly-sized strips of dough. Weave the strips into a lattice top for the pie.

Trim the edges off the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Chill the assembled pie in the refrigerator for at least 30 minutes.

Whisk the egg and tablespoon of milk together in a small bowl. Then, Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Bake the pie for about 1 hour in the preheated oven to 220°C.

Remove from the oven and cool completely. Serve and enjoy!