1 1/3 cups cold butter
4 1/4 cups unbleached flour, divided
1 1/2 teaspoon salt
1/2 to 3/4 cup ice-cold water
8 large farm fresh peaches (4 pounds)
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 tablespoon butter (cut into pieces)
1 large farm fresh egg (beaten)
1 1/2 tablespoon sugar
Cut 1 1/2 cups of butter into small cubes and chill for about 15 minutes. Stir together 4 cups flour and 1 1/2 teaspoon of salt. Cut butter into flour mixture with a pastry blender or fork until the mixture looks like small peas. Then gradually stir in 1/2 cup of ice water with a fork, stirring it until moistened and begins to form a ball. Wrap dough in a piece of plastic wrap, then press and shape dough into 2 flat disks. and chill for 30 minutes.
Next preheat oven 425′ then place dough on a lightly floured surface. sprinkle dough with flour and begin to roll until 1/4 thickness. Next place dough onto 9-inch pie plate and press dough into plate. Roll remaining dough disk to same thickness and cut into 3 (11/2- in. wide) strips and 8 (1/4 wide) strips using fluted pastry wheel or knife.
Wash and peel peaches then cut into 1/2 thick slices, then cut slices in half. next in medium size mixing bowl add brown sugar, sugar, cinnamon and salt. Mix together and then add your peaches. stir to coat peaches. Then spoon mixture into pie crust and dot with butter (1 1/2 tablespoon)
*DO NOT MIX AHEAD, MIXTURE WILL BECOME TOO JUICY*
Carefully place dough strips over pie filling , making a lattice design. pinch or crimp pie edges of pie. place pie in oven 425 degrees and bake on lower rack for 15 mins. then reduce temperature to 375 and bake for 40 minutes. You want to cover around pie crust with aluminum foil to prevent excessive browning, and bake 25 more minutes until you see thick and bubbly juices through top of pie. Remove and let cool for 2 hours before serving to your guests or family.