Begin by making the crust. Add the flour, sugar and salt to the bowl of a food processor and pulse a few times to combine. Then add the cold, cubed butter and process until the butter is pea-sized and the mixture resembles a course meal. Add the milk and pulse until the dough just starts to come together. It's ok if it's a tad shaggy.

Pour the dough out onto a clean counter and form into a rectangle. Then divide the rectangle almost in half so that one piece is slightly larger than the other. Wrap each piece tightly with plastic wrap. Place into the fridge for at least 30 minutes. Then start the filling.

Add all the filling ingredients to a large bowl and gently mix with a spatula or your hands to combine and ensure the peaches are evenly coated. Set aside.

Preheat oven to 375F/ 177C. Once the dough has had enough time to chill and feels firm, remove the larger dough rectangle from the refrigerator and roll out between two pieces of parchment paper (my preferred method) or on a lightly floured surface. Roll out the larger piece of dough to a little larger than a 13-by-9-inch rectangle. Then carefully lay it into the 13-by-9-inch rimmed baking sheet, pressing into corners (the dough should hang over sides) and trim any excess pieces as necessary. Chill in the refigerator while rolling the second piece of dough.

Then using the same method you rolled the first piece of dough, roll out the remaining piece of dough to a 13-by-9 inch rectangle. If you are doing a lattice top, cut the dough on the diagonal into about 1 1/2 inch strips. (Alternatively you can use a cookie cutter to simply cut out desired shapes to place place those all over the top. Though try not to use too small shapes as they will burn easily.)

Now remove the chilled bottom layer from the refigerator and pour the filling evenly over it. Use the 1 tbsp of butter to dot all over the filling.

For the lattice top- Place about 5 or 6 strips diagonally across filling in pie pan, 1 inch apart (I suggest using maybe every other strip for the right length). 

Then put the remaining strips diagonally across the other strips (at a 90 degree angle,) 1 inch apart, to the strips already in place to create a lattice. Trim the ends as necessary and fold the trimmed bottom crust over the strips, building up an edge. Seal, crimp, or flute the edge.  (If using cut out shapes, simply place those all over the top And crimp up the bottom layer of dough.)

Whisk together the egg and 1 tbsp cream in a small bowl. Brush the dough with the egg wash and sprinkle the remaining 1 tbsp of sugar all over the top. Freeze for 15 minutes.

Then bake on a large baking sheet lined with aluminum foil (in case it drips) until filling is bubbly and crust is golden brown, about 50 minutes to 1 hour. Cool on a wire rack 30 minutes. Serve warm or at room temperature or my favorite way, cold. (To cut into bars, it’s easiest if the pie is slightly chilled. Serve with a scoop of vanilla ice cream and enjoy!