Butterscotch Peach Pie

Name: Butterscotch Peach Pie
Ingredients: 14 ounces (+ 2 tbsp) all-purpose flour (divided, plus more for rolling); 1 teaspoon (+ ½ tsp ) kosher salt (divided); 9 ounces (+ 3 tbsp ) very cold high-fat, European-style unsalted butter, cut into ½‑inch dice (divided); 2–3 ice cubes; ⅓ cup (+ 3 tbsp) very cold water (divided, plus more for ice bath and blanching); 3 pounds ripe peaches; 2 tablespoons corn startch; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon ground cinnamon; ½ cup granulated sugar; 2 tablespoons honey; 1 tablespoon bourbon or blended Scotch whiskey (optional); 1 egg yolk, mixed with 1 teaspoon water (as egg wash); 1 tablespoon turbinado sugar

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Ingredients

14 ounces (+ 2 tbsp) all-purpose flour (divided, plus more for rolling)
1 teaspoon (+ ½ tsp ) kosher salt (divided)
9 ounces (+ 3 tbsp ) very cold high-fat, European-style unsalted butter, cut into ½‑inch dice (divided)
2–3 ice cubes
⅓ cup (+ 3 tbsp) very cold water (divided, plus more for ice bath and blanching)
3 pounds ripe peaches
2 tablespoons corn startch
2 tablespoons freshly squeezed lemon juice
½ teaspoon ground cinnamon
½ cup granulated sugar
2 tablespoons honey
1 tablespoon bourbon or blended Scotch whiskey (optional)
1 egg yolk, mixed with 1 teaspoon water (as egg wash)
1 tablespoon turbinado sugar