Step 1

To Make the Crust:

Step 2

In a food processor, pulse together the flour, sugar and salt to combine. Scatter butter pieces over the flour mixture, then pulse until the butter is the size of large peas, 8 to 10 pulses. (Alternatively, you can use a pastry cutter or another method for cutting the butter into the flour.)

Step 3

Next, stir in the ice water by hand (to avoid over-processing the butter) with a rubber spatula. You can do this in the food processor bowl, with the blade removed, or transfer the flour mixture to a separate bowl. Start with 3 tablespoons of cold water, stirring until fully integrated, then add 1 to 2 tablespoons at a time just until small clumps start to form and the dough holds together when pinched with fingers.

Step 4

Empty dough onto a clean counter or piece of parchment paper. Using a bench scraper, gather dough into a rough rectangular mound about 12 inches long and 4 inches wide. Starting from the farthest end, use the heel of your hand to smear about one sixth of dough against your work surface away from you. Repeat until all of your dough has been smeared. Using a bench scraper, gather the dough again into a 12-inch long and 4-inch wide mound and repeat smearing of dough with the heel of your hand. The dough should be smooth and cohesive at this point; if not, repeat the process again.

Step 5

Divide the dough in half, then form each half into a circular disk about 4-inches thick. Wrap in plastic and refrigerate until firm, at least 1 hour or up to 3 days.

Step 6

To Fill and Assemble the Pie:

Step 7

Preheat the oven to 425 F. In a large bowl, toss together the peaches, sugars, lemon zest, lemon juice and 4 tablespoons cornstarch (for frozen peaches, use 5 tablespoons). Set aside. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to slightly soften.

Step 8

Roll one disc of dough on a floured surface to a round about 14 inches in diameter. Transfer to a 9-inch pie dish, letting it slump in the middle with an even amount of crust around the edges. Roll out the remaining dough to a roughly equivalent size. (Pop the dough rounds in the refrigerator if they start to soften or get sticky.)

Step 9

Spoon the filling into the bottom crust, then lay the top crust over the top. Trim the crust 1/2-inch wider than the edge of the pie plate with kitchen shears, pressing the edges together to seal. Fold the overhang under itself so that it’s even with the edge of the pie plate. Crimp edges or press with the tines of a fork.

Step 10

Brush the top with cream and sprinkle with turbinado sugar. Cut a few slits to allow steam to escape. Chill the assembled pie for about 15 to 20 minutes before baking, if you have time.

Step 11

Place pie on a baking sheet. Bake for 15 minutes, then lower the oven to 375 F and bake for 45 to 50 minutes, or until the crust is deeply golden brown.

Step 12

Remove the pie from the oven and let cool completely before serving, 3 to 4 hours, so the filling fully sets up.