Size: 10 x 15 inch sheet pan
For the pie crust:
3-3/4 cups all purpose flour
1 cup shredded sharp cheese
1 tablespoon sugar
1-1/2 teaspoon salt
3 sticks unsalted butter, frozen
3/4 cup very cold water
For the filling:
3 (16-ounce) bags sliced frozen peaches, thawed and drained
1 cup sugar
1/4 cup cornstarch
1 pinch salt
1 egg, combined with 1 tablespoon of water
turbinado sugar (optional)
1 . To make the crust, combine flour, sugar, and salt. Using a box grater, grate the three sticks of butter into the flour. Toss the flour with the grated butter to combine. Slowly drizzle in the cold water and combine with a rubber spatula. Use more or less water as needed to bring the crust together. If needed, use your hands to bring the dough together into a ball. Divide the dough into two balls. Flatten each ball into a dish, wrap in plastic wrap, and refrigerate for at least two hours. Prepare a 10 x 15 inch sheet pan with parchment paper.
2 . To make the filling: Toss together the drained peaches, sugar, cornstarch, salt, and lemon juice.
3 . Preheat oven to 375 degrees F.
4 . After the pie dough has been chilling for at least two hours, roll out both discs of dough to be slightly larger than the sheet pan. Work quickly or take care to make sure the dough does not get too warm; transfer back to the refrigerator as needed.
5 . Fit one sheet of pie dough into the sheet pan, allowing the edges to drape over the sides. Pour in the peach filling. Top with the second sheet of pie dough and crimp the edges of the top and bottom crusts together. Cut vents across the top crust to allow steam to escape. Alternately, cut the second sheet of pie dough into strips and make a lattice top on the pie.
6 . Using a pastry brush, brush the top of the pie with egg wash. Sprinkle with turbinado sugar, if using.
7 . Bake for 40 to 45 minutes, until the crust is golden brown and the filling has thickened. Cool for 45 minutes. Cut into squares and serve.