BLUSHING PEACH PIE

By curly

Ingredients

• Flaky pie dough for 9-inch double crust
• 4 pounds ripe peaches
• 1 Tbsp lemon juice
• 1/4 cup instant tapioca
• 1/2 tsp ground nutmeg
• 2/3 cup plus 1 Tbsp sugar
• 1 egg white, lightly beaten
• 2 Tbsps unsalted butter, cut into small pieces

Preparation

Step 1

Line a 9-inch pie plate with half of the pie dough; refrigerate until time to use.

Preheat oven to 375 degrees.

Peel and halve the peaches, discarding the pits, then cut into thick slices. Toss in a bowl with the lemon juice.

In a small bowl, combine the tapioca, nutmeg and 2/3 cup sugar. Add to the peaches; toss well.

Brush the chilled bottom crust with some of the egg white.

Spoon in the peach mixture and dot with the butter pieces.

Cover the filling with the top crust. Trim the excess dough, leaving a 1-inch overhang. With water, moisten the rims of the top and bottom crusts where they meet, then turn the top crust under the bottom and crimp the edges decoratively.

Cut a few slits in the top. Brush the top crust with the remaining egg white and sprinkle evenly with the remaining tablespoon of sugar.

Bake for one hour or until the crust is golden brown.