This no-frills pie highlights the bright flavor and perfume-like aroma of fresh sweet peaches. Here's how to make this perfect summer dessert.
Line a rimmed baking sheet with aluminum foil.
Cut an “X” through the skin on the bottom of peaches. Blanch peaches in boiling water until the skin at the “X” starts to peel back, about 1 minute.
Remove and transfer peaches to an ice water bath. Let sit for 1 minute before peeling the skins off. Then half, pit, and cut peaches into 1-inch pieces.
Mix in lemon zest, lemon juice, light brown sugar, granulated sugar, cornstarch, vanilla extract, cinnamon, nutmeg, cloves, and salt to the peaches.
Unroll pie dough on lightly floured surface. Roll into a 12-inch round and transfer to a pie pan. Pour in the peaches.
Roll another pie dough into an 11-inch round and cut into strips. Arrange in a lattice pattern, trim excess dough, and seal crust with a fork.
Whisk an egg and water together, and brush the egg wash on the dough. Sprinkle with coarse sugar.
Bake the pie at 350°F until filling is bubbling and crust is golden brown, 60-65 minutes. Transfer to a rack to cool before slicing, at least 3 hours.