Lattice-top peach pie

Set the oven to 425. Let two rounds of pie dough warm on the counter, about 20 minutes out of the fridge, until pliable.

Score the bottom of each peach. If the skin sticks, blanch in rapidly boiling water 30 to 60 seconds, in batches, then into an ice bath for 5 minutes; peel. Peeling is optional.

Halve the peaches, cutting away from the pit if it will not separate, and slice half an inch thick into a large bowl.

Add 133 g sugar, 42 g cornstarch, 1 tbsp lemon juice, 2 tsp vanilla and 1 tsp cinnamon; toss gently to coat and set aside.

On a floured pastry mat, roll one disc to a 13-inch circle, keeping it moving and pinching any cracks closed. Roll it onto the pin and ease it into the pie tin, pushing the edge inward without stretching; leave the overhang.

Roll the second disc to an 11-inch circle and cut one-inch strips with a pizza cutter or crimp cutter.

Spoon in the filling and level it with the back of a spoon; dot with 2 tbsp butter in little pieces.

Lay strips with one-inch gaps, fold back half and cross to weave a lattice. Trim to an inch of overhang, fold the edge under and crimp with thumb and two fingers.

Mix one egg with a teaspoon of water, brush over all the pastry, and sprinkle with sanding sugar.

Set the pie on a baking sheet and tent the edge loosely with a ring of foil.

Bake 20 minutes at 425.

Reduce to 375 and bake another 40 to 50 minutes until bubbling and golden; cover fully with foil if it browns too fast.

Chill, then slice. Keeps up to four days refrigerated, covered in plastic wrap; warm 15 minutes in the oven before serving.