Homemade Peach Pie

Do Ahead

1. Prepare 2 pie doughs (for 2 9-inch pie dishes)

Prepare the Pie

1. Roll one of the pie doughs out on a floured surface to an 11 to 12-inch diameter. Gently fold in half, and then quarter. Lift the dough and place it in a 9-inch pie dish. Unfold the dough and press it into the bottom of the dish, allowing the excess to hang over the edge of the dish. Place the dough in the refrigerator for 30 minutes.
2. Preheat oven to 350°F.
3. Add the peaches to a large bowl and add the lemon juice. Use two large wooden spoons to gently toss the peaches to coat them with the lemon juice.
4. In a medium-sized bowl, mix together the sugar, cornstarch, salt, and cinnamon. Sprinkle over the peaches and gently stir to fully coat.
5. Remove the pie dish from the refrigerator and spoon the peaches onto the pie dough. Use the wooden spoon to spread them out evenly.
6. Roll out the other pie dough into a 10x12 rectangle. Use a pastry wheel cutter, pizza cutter, or knife to cut the dough into strips (1 to 2 inches thick). Create a lattice pattern on the top of the pie. See NOTES for instructions on how to do this.
7. Gently cut away excess dough along the edge of the pie dish and then use your fingers to flute the dough (see video for reference).
8. Add the cream to the beaten egg in a small bowl. Brush the egg wash over the dough on the top of the pie. Sprinkle the cane (or turbinado) sugar over the dough on the top of the pie.
9. Bake the pie for 45 to 55 minutes, until bubbly and the crust is golden brown. You may need to cover the edges of the crust with foil or a pie crust protector if browning too much.
10. Remove the pie from the oven and place on a baking rack. Allow the pie to cool completely before serving (4 hours to overnight).