Ingredients:

For the crust:

1¾ cups (280g) Sequoia flour

¾ cup (170g) butter, cold, cut into medium-size cubes

1¼ teaspoon (8g) salt

1 (50g) large egg

3 tablespoon (30g) ice water

2 teaspoons (10g) white distilled vinegar

For the filling:

4-5 (1000g) fresh peaches, washed and sliced

⅔ cup (135g) dark brown sugar

¼ teaspoon (1.2g) fine sea salt

2 tablespoons (18g) Sequoia flour

1 tablespoon (24g) maple syrup

2 tablespoons (20ml) bourbon (optional)

pinch of cinnamon (optional)

2 tablespoons (28g) butter, cold, diced

Egg wash: 

1 egg, lightly whisked

½ teaspoon of water

Pinch of salt

Optional: Demerara or Turbinado sugar for the crust

Vanilla ice cream or whipped cream for serving (optional)

Instructions:

To make the pastry:

1. In a bowl, combine flour, butter and salt. Using your thumbs and index fingers, press/rub the butter into the flour until no large chunks of butter are present. You can also use a pastry cutter to cut the butter into the flour. The butter chunks should be pea-sized or smaller.
2. With a fork, whisk together egg, ice water and vinegar.
3. Make a well in the center of the flour mixture and pour in the egg mixture. Again, using the fork, pull the flour from the sides of the bowl into the well bringing the ingredients together. Use a light touch.
4. Set the fork aside, and, using your hands, start folding the flour into the egg mixture, pressing down with your palms. You’re making light folds on top of each other until flour is incorporated. It will not be completely smooth and some flour will be loose on the outside, this is completely fine.
5. Chill the dough in the refrigerator for 30-60 minutes to relax the gluten and allow the butter to chill once again.
6. Once chilled, liberally dust your table with flour. Cut the pie dough in half roughly 275g each.
7. Roll out the dough into a circle about 1-2” larger than a 9" pie pan. Be sure to add enough flour on top and bottom of the dough while rolling.
8. Carefully drape the dough over your rolling pin and gently fit it into the pan. Chill in the fridge.
9. Roll out the remaining dough about the same width. This one doesn’t have to be an exact circle if you are making a lattice top. Set on the parchment lined sheet tray and chill in the fridge.

To make the filling/assemble pie:

1. Wash and dry the peaches and slice into small even slices. You can leave the skins on but if you prefer them without, blanch them whole in boiling water 1-2 minutes and then transfer to ice water for easy peeling.
2. Place the sliced peaches in a large bowl.
3. In a small bowl, combine the brown sugar, salt, flour and cinnamon (if using). Whisk together to combine.
4. In a separate small bowl, combine the maple syrup and bourbon (if using). 
5. Pour the maple/bourbon mixture over the peaches, followed by the sugar mixture.
6. Lightly toss the peaches to evenly coat them or use a spoon to lightly mix. Allow to rest for 15-20 minutes to macerate the peaches. 
7. Preheat the oven to 350°F.
8. While the peaches are macerating, prepare your crust: on a lightly floured surface, place the chilled rolled crust and cut into even strips using a knife or scalloped pie cutter.
9. Remove the chilled bottom crust from the fridge. Test your lattice to see where you will place it over the pie.
10. Add your macerated peaches into the bottom crust, spreading it evenly throughout the pie. Add the diced butter throughout the top followed by the lattice topping. Press down on the edges where the lattice and bottom crust meet to adhere to each other.
11. Trim the excess crust and fold the bottom crust over the lattice to create a barrier. Crimp the edges. 
12. Prepare your egg wash and lightly brush the egg wash over the top of the crust and the edges. Sprinkle the egg washed crust with sugar, if desired.
13. Bake on a sheet tray in the center of the oven for 30 minutes. Turn 180 degrees and bake for another 20-30 minutes until the filling begins to bubble throughout and the crust is golden brown* (see Baker’s Notes).
14. Once the pie is fully baked, remove from the oven and place onto a wire rack. Let cool for at least one hour to allow the filling to set.
15. Serve with vanilla ice cream or whipped cream, if desired.