02Preheat oven to 375°F. Combine 5 lb. firm-ripe peaches, peeled, pitted, and sliced into thick wedges, ¾ cup (150 g) granulated sugar, ¼ cup (32 g) all-purpose flour, ¼ tsp. ground cinnamon, ⅛ tsp. ground cardamom, and ⅛ tsp. ground nutmeg in large bowl; toss to mix well.
03Roll out larger dough disk on lightly floured surface to 13–14" round. Transfer to 9"-diameter deep-dish pie dish and chill. Roll out smaller dough disk on lightly floured surface to 11" round. Using ruler as aid, cut dough into ½"-wide strips, chill until ready to use.
04Spoon filling into dough-lined dish, mounding sliced peaches in center; brush edges of dough with 1 large egg beaten with 1 tsp. water. Arrange some dough strips atop pie, spacing ¾" apart. Form lattice by arranging more dough strips at right angle to first strips, spacing ¾" apart. Trim overhang of bottom crust and lattice strips to ¾". Fold under and crimp edges decoratively; brush lattice with remaining egg wash and sprinkle with 2 Tbsp. sanding sugar or coarse raw sugar (if using).
05Bake pie until crust is golden and juices bubble thickly, covering edges of crust with aluminum foil if browning too quickly, about 1 hour 10 minutes–1 hour 30 minutes. Cool pie to room temperature, at least 3 hours. Serve with vanilla ice cream.
Editor’s note: This peach pie recipe was first printed online in August 2004 as ‘Piled-High Peach Pie.’ Head this way for more of our best peach recipes →