Lattice-top peach pie

Cut freestone peaches around the stone, twist apart and remove the stone; peel with a potato peeler (or dip very ripe ones in boiling water).

Halve and slice across into even slices rather than wedges; put in a bowl.

Optional: stir in a tiny pinch of salt and half the sugar (about half a cup) and let sit 20 to 30 minutes to draw out juice.

Drain in a strainer over a saucepan about 5 minutes, then reduce the juices on medium-high to a syrup; reserve.

Whisk the rest of the sugar with some flour and a little cornstarch.

Season the peaches with a tiny pinch of cayenne, a few drips of lemon juice and the tiniest pinch of cinnamon; mix in the dry ingredients, then the reduced syrup.

Press half the pie dough into the pie dish over the edges, add the filling, even it and tap and shake to settle.

Cut the second half of the dough into one-inch strips; dot the filling with about 1.5 tablespoons of butter in small pieces.

Lay five strips across, fold every other one back halfway, lay a strip across the centre, fold the strips back over it, and repeat to weave the lattice on both halves.

Press the edges together, trim or fold under the excess and crimp.

Brush with cream and dust generously with white sugar.

Bake in the center of a 350F oven until browned and bubbling; his took an hour and 15 minutes.

Cool completely to set before slicing; serve with vanilla ice cream.