Country-Style Peach Pie

Ingredients:

For the cake:

• 3 cups flour, plus a little extra for dusting
• 2 tablespoons of sugar
• 3/4 tsp salt
• 230 g cold unsalted butter, cut into small pieces

For the filling:

• 1800 gr. peaches, peeled and cut into slices
• 3/4 cup and 1 tbsp sugar
• 1/4 cup flour
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/8 tsp ground fragrant pepper
• 2 tbsp (30 g) unsalted butter, cut into small pieces
• 1 egg

Preparation:

1. Prepare the cake base: In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse flour with small pieces of butter.
   
   Add 1/2 cup ice water and mix until the dough begins to thicken. Divide it into two portions and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour until the dough hardens.
2. Prepare the filling: In a bowl, combine peaches and 3/4 cup sugar, flour, lemon juice and spices.
3. Lightly flour a large piece of parchment paper. Roll out one piece of dough onto the parchment paper into a 30 cm diameter circle. Place the dough in a 20 cm diameter pan.
   
   Add the filling, placing it in the center. Top with pieces of butter and refrigerate. Roll out the second piece of dough into a 30 cm diameter circle, then cut it into wide strips of 1.2 cm each. Place half of these strips on the pie in one direction, leaving 2.5 cm between them.
   
   Place the remaining strips on top in the other direction, diagonally, to create a lattice pattern (no need to interlace the strips). Trim the ends of the strips, leaving them slightly overlapping the edges of the pie, and then pinch them tightly with your fingers.
4. Beat one egg with 1 tablespoon of water and brush the edges and top of the pie with this mixture. Sprinkle with the remaining 1 tablespoon of sugar and refrigerate for 30 minutes.
5. For baking, use the lower rack of the oven. Place the baking sheet in the oven and preheat to 220 degrees Celsius.
   
   Place the pie on a hot baking sheet and bake for 20 minutes. Reduce the temperature to 190 degrees Celsius (375 degrees Fahrenheit) and continue baking for another 50 minutes to 1 hour, until the dough is golden brown and the filling is bubbling. (If the dough is browning too quickly, loosely cover the pie with foil.)
   
   Remove the pie from the pan and cool completely before cutting.