Peach Pie

By Tbird

Ingredients

• Pastry for a 9" double crust pie
• 1 egg, beaten
• 5 c sliced peeled peaches
• 2 T lemon juice
• 1/2 c all purpose flour
• 1 c white sugar
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/4 t salt
• 2 T butter

Preparation

Step 1

Preheat oven to 450 degrees.

Line the bottom and sides of a 9" pie plate with crust. Brush with some of the beaten egg to keep the dough from becoming soggy later.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peachs, and mix gently. Pour into the pie crust and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal ro press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degree and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.