Preparation

• Preheat oven to 375 degrees and position one rack in the middle of the oven and one on top.
• Put the peaches in a large, heavy-bottomed pot. Add the sugar, cornstarch, nutmeg, and salt. Stir the mixture into the peaches.
• Add the butter and cook the peaches over medium heat, stirring slowly but continuously, until the juices slowly simmer.
• Remove the pot from the heat, stir in the honey, and allow the filling to cool slightly. Scoop into the cooled pie crust.
• Cover with the crust of your choice. Whisk together the egg and vanilla and brush the wash over the pie.
• Place the pie on a parchment-lined baking sheet.
• Sprinkle a dash of cinnamon, nutmeg and salt across the top. Place an empty sheet pan on the top oven rack to prevent excessive browning.
• Bake the pie on the middle rack for 45 to 50 minutes, until the juices on the edges simmer rapidly and the crust turns golden-brown. Let the pie cool completely before serving.

For Cinnamon-Butter Pie Crust:

• Preheat the oven to 375 degrees. Lightly grease a 9- to 10- inch pie pan with butter and lightly sprinkle it with sugar.
• Add the flour, sugar, cinnamon and salt to the work bowl of a food processor and mix for at least 30 seconds.
• Stop the processor and add the butter all at once.
• Pulse in the butter until the mixture resembles fine crumbs; pulse in the water, 1 tablespoon at a time, until the dough forms into a ball and rides on top of the S blade.
• Turn the dough out onto a lightly floured piece of parchment. Set aside one third of the dough. If you’re not making a double-crust pie, wrap it in plastic film and freeze or refrigerate it for another use.
• Form the remaining dough into a disk, place a second piece of parchment on top, and roll it into a large round about 12 inches in diameter and 1/8 inch thick.
• Gently fit the rolled dough into the pie pan, fold the excess underneath, crimp the edge, and chill the crust for 10 minutes. Meanwhile, if you are making a double-crust pie, roll out the reserved dough between two sheets of parchment to a round approximately 10 inches across. Set it aside, keeping it between the parchment sheets to prevent it from drying out.
• Dock the bottom crust and cover it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting. If your pie filling will be baked, blind bake the crust for 5 to 7 minutes. If you’ll be using the crust for a custard pie where baking isn’t required, blind bake it for 10 to 15 minutes – checking often after 10 minutes.
• Set the blind-baked crust aside to cool while you prepare the filling of your choice. Top it as desired and bake it as directed in your recipe.