Double-Crust Peach Pie with Honey, Ginger, and Lime

1. Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Lay a piece of parchment paper on a baking sheet, ready to catch any drips later on.

2. Prepare the Pie Dough

Take your two disks of pie dough and roll each out to a 14-inch diameter. Lightly dust your rolling surface and rolling pin with flour to prevent sticking. Once rolled, place one dough round into a 9-inch pie plate, letting the excess hang over the edge for now.

3. Make the Egg Wash

In a small bowl, beat one large egg with a teaspoon of water. This will be your egg wash to give the pie a beautiful golden finish.

4. Mix the Peach Filling

In a large bowl, toss the sliced peaches with ⅓ cup of honey and ¼ cup of granulated sugar. Add a tablespoon of lime zest and ¼ cup of fresh lime juice. Sprinkle in 3 tablespoons of cornstarch to help thicken the filling and prevent a soggy crust. Grate in a tablespoon of fresh ginger for a spicy kick, and if you like, add the seeds from a vanilla bean for extra aroma. Mix everything gently until the peaches are well coated and there's no dry cornstarch visible.

5. Assemble the Pie

Pour the peach mixture into the pie plate lined with dough, spreading it evenly. Cover with the second dough round, allowing it to drape over the filling. Press the edges of the top and bottom crusts together, then crimp them to seal. Cut a few slits in the top crust to let steam escape as the pie bakes.

6. Apply Egg Wash and Sugar

Brush the top crust with the egg wash using a pastry brush, making sure to cover the entire surface. Generously sprinkle ½ cup of Demerara sugar over the top for a sweet, crunchy finish.

7. Bake Your Pie

Place your pie on the prepared baking sheet and slide it into the oven. Bake for about 60 minutes, then rotate the pie to ensure even baking. Continue to bake for another 30 to 45 minutes until the crust is a deep golden brown. If you notice the edges browning too quickly, cover them with foil strips to protect them.

8. Cool Completely

Once baked to perfection, let the pie cool completely for about 4 hours. This cooling time is essential to allow the filling to set, making it easy to slice and serve.