Make the Pastry

1. Make 1 recipe of Cream Cheese Pastry.
2. Cut the dough in half and press each half into a little disc. You’ll need one half for the bottom crust and the other for the lattice top.
3. Keep the pastry in the fridge until you’re ready to use it.
   

Make the Peach Pie Filling

1. Make 1 recipe of Peach Pie Filling.
2. Let the filling cool before placing it in the shell.
   

Roll Out the Crust

1. Sprinkle a sheet of parchment

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   with flour.
2. Sprinkle flour on top of one of the pieces of pastry dough and then top it with a second piece of parchment

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   .
3. Roll the crust into a thin round slightly larger than the pie plate

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   .
   

Dry Fit the Crust

1. Take off the top piece of parchment

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   and flip the crust into the pie plate

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   .
2. Roughly press the pastry into the pie plate

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   , making sure there’s enough to fully cover the sides plus about 1/2″ beyond the top of the plate.
3. If you need to patch the dough to fill out any smaller areas, you can flip the dough out back onto the parchment

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   and roll a patch into place (this dough sticks easily to itself!).
4. When the crust fits as you want, peel off the parchment

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   .

Trim the Pie Crust

1. Use a pair of scissors to cut off extra pie dough and even everything up, leaving 1/2″ of overhanging pastry past the top of the plate.
   

Crimp the Crust

1. Fold over the overhang to the inside of the plate so that it’s even with the top of the plate.
2. Place a finger under the crust and use the index finger and thumb of your dominant hand to pinch the dough around your finger.
   
3. Make the pinch pleats all around the top of the pie. Chill the pie crust for 10 minutes while you preheat the oven to 375 F (190 C).
   

Cut the Lattice Strips

1. Place a piece of parchment

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   over the top of the pie plate

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   and use a pencil to trace around the circumference.
2. Flip the parchment

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   over so that you won’t be rolling on the pencil but so that you can see the marks.
3. Roll out the second piece of pastry dough into a thin rectangle on a piece of parchment

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   the same way you did the first.
4. Use a clear ruler and a pizza wheel

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   to cut the pastry into 3/4″” strips.
   
5. Beat the egg together with a teaspoon of water in a small cup for an egg wash.

Weave the Lattice Top

1. Lay out strips of the dough vertically, using the circle you traced as a guide.
2. Lift up every other strip and weave in a strip. Think about numbering the strips 1-2-3-4-5-6-7 etc.
3. Lift the even numbered strips to start.
   
4. Leave a little space, and then lift the odd numbered strips before weaving in a second strip.
5. If needed, join strips together by lightly pressing them together. If they don’t stick, brush a little egg wash to the strips before pressing them together.
6. When you have enough woven strips to fill up the circle you traced, chill the lattice top for 10 minutes on a sheet tray.
   

Fill the Pie

1. Scoop the peach filling into the chilled crust.
   
2. Top the pie with the lattice crust, trimming away the excess ends with the scissors.
   
3. Brush the top with egg wash and use the egg wash to press the edges of the lattice top to the bottom crust.
4. Sprinkle the pie top with coarse sugar.

Bake the Pie

1. Bake the pie for 40-45 minutes until both the crust the lattice top are golden brown and crisp. Cool the pie completely before serving.