Grandma’s Peach Cobbler Pie.

In a large bowl, whisk together all-purpose flour, granulated sugar, and salt. Add cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until coarse, pea-sized crumbs form. Gradually drizzle ice water, 1 tablespoon at a time, mixing gently with a fork until the dough barely holds together. Divide dough into two discs (60% for bottom crust, 40% for top lattice), wrap in plastic film, and chill in the refrigerator for at least 30 minutes.

In a large saucepan over medium heat, combine sliced peaches, brown sugar, white sugar, lemon juice, ground cinnamon, nutmeg, and ginger. Cook for 5 minutes until peaches begin to release juices. Whisk cornstarch with 2 tablespoons of water, then stir into the simmering peaches. Cook for another 3 minutes until filling thickens into a glossy glaze. Remove from heat and stir in vanilla extract and 2 tablespoons of butter. Let cool completely.

Preheat oven to 400°F (200°C). Roll the larger dough disc on a lightly floured surface into a 12-inch circle. Gently transfer to your 9-inch deep-dish pie plate. Pour cooled peach filling into the crust. Roll the second dough disc into a 10-inch circle and slice into 1-inch wide strips. Weave the strips across the top of the pie to form a crisscross lattice pattern. Trim excess edges and crimp the perimeter securely.

Whisk egg and heavy cream to create the egg wash. Brush lightly over the lattice crust and sprinkle generously with coarse sugar. Place the pie dish on a rimmed baking sheet. Bake at 400°F for 20 minutes, then lower oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes until the crust is golden brown and the filling bubbles thick around the edges. (If edges brown too quickly, shield with foil).

Remove from the oven and transfer to a wire cooling rack. Allow the pie to cool at room temperature for at least 1.5 to 2 hours before slicing. This allows the fruit juices to set properly so slices hold their shape. Serve warm or at room temperature with a scoop of vanilla bean ice cream.