All-Butter Palisade Peach Pie

Method

1. Whisk the flour, crust salt and crust sugar in a large bowl. Smash each butter cube flat between your fingertips into coin-size flakes, sprinkle over the ice water and toss with a fork until the dough holds when squeezed, adding more water by the tablespoon if it is crumbly.
2. Press the dough into two discs, one slightly larger, wrap and refrigerate at least 1 hour. Meanwhile, score an X in the bottom of each peach, blanch 30 seconds in boiling water, chill in ice water, then peel, pit and slice ½ inch thick.
3. Toss the peaches with the filling sugar, filling salt and lemon juice and let them drain in a colander over a bowl for 30 minutes. Boil the drained juice in a small saucepan over medium-high heat 5 to 6 minutes, until it reduces to about ⅓ cup of syrup.
4. Toss the peaches with the cornstarch and cinnamon until no dry spots remain, then cool the syrup 10 minutes and fold it through the peaches. Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
5. Roll the larger disc on a floured counter into a 13-inch round, fit it into a 9-inch deep-dish pie plate and heap in the filling. Roll the second disc, lay it on top, trim and crimp the edge, cut 5 vents, then brush with the egg and sprinkle with turbinado sugar.
6. Bake on the hot sheet pan 20 minutes, then drop the oven to 375°F and bake 40 to 45 minutes more, until deep golden and the filling bubbles thickly through the vents. Cool at least 3 hours before slicing so the juices set.