Step 1: Preheat the oven to 200°C (400°F). If using homemade pie dough, roll out the bottom crust and fit it into the pie dish. Refrigerate while you make the filling.

Step 2: Peel and slice the peaches. To peel easily, score the bottoms with an “X” and blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.

Step 3: In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss gently to coat. Let the filling sit for 10 minutes to allow the juices to develop.

Step 4: Pour the peach mixture into the prepared pie crust. Dot the top with small pieces of butter if using.

Step 5: Roll out the top crust and lay it over the filling. You can do a classic full crust, a lattice design, or even cut-outs for a rustic effect. Crimp the edges to seal and trim any excess dough.

Step 6: Brush the top crust with beaten egg and sprinkle with coarse sugar for a beautiful golden finish.

Step 7: Cut a few slits in the top to let steam escape. Place the pie on a baking sheet to catch any drips.

Step 8: Bake for 45 to 50 minutes, until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil or a pie shield.

Step 9: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.