It’s peach season and this rustic, boozy twist on a classic peach pie is worth every step. Use the ripest peaches you can find.

Ingredients

For the crust (double):

• 3 cups all-purpose flour
• 2 Tbsp sugar
• A pinch of salt
• 3 sticks butter, chilled and cut into cubes
• 8-12 Tbsp ice water

For the filling:

• 7-8 large ripe peaches (about 6 cups sliced), peeled, halved and sliced
• ¼ cup granulated sugar
• ⅓ cup brown sugar
• 3 Tbsp cornstarch
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 2 Tbsp rum
• 2 Tbsp cold butter, cut into cubes

For the top:

• 1 egg, beaten with 1 Tbsp water
• 1 Tbsp coarse sugar

Instructions

Make the crust:

• In the bowl of a food processor combine the flour, sugar and salt and pulse to combine.
• Add the chilled butter and pulse a few times until you have pea-sized pieces of butter.
• Add 6 Tbsp ice water and pulse until the mixture resembles coarse sand. Grab a small handful and squeeze to see if it holds together; add more water a tablespoon at a time if it does not.
• Do your best not to over-process the dough.
• Divide the dough into two disks, wrap in plastic wrap and refrigerate for at least 1 hour.

Prepare the filling:

• Peel, halve and slice the fresh peaches.
• In a large bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon and rum. Toss to coat and set aside.

Assemble and bake:

• Preheat oven to 425F.
• Roll out one disk of pie dough into a 13-inch circle about ⅛-inch thick. Press into a 9-inch deep dish pie pan. Trim the overhanging dough to about 1 inch over the edge.
• Roll the second disk out to about 11 inches in diameter. Cut into 1-inch wide strips for a lattice top.
• Pour the peach filling into the crust and smooth it out. Dot with the cold butter cubes.
• Arrange the dough strips in a lattice pattern over the filling. Trim the ends and fold excess dough under itself, pressing down to seal. Crimp the edges with your fingers or a fork.
• Brush the crust with the egg wash and sprinkle with coarse sugar. Cover the edges loosely with aluminum foil.
• Bake at 425F for 20 minutes, then reduce to 375F and bake for an additional 40-50 minutes, until the top is golden brown and the filling is bubbling.
• Place on a cooling rack for 4-5 hours before slicing. Serve at room temperature with vanilla ice cream.