Old-fashioned double-crust pie made with fresh peaches and simple ingredients. What could be better during the summer peach season? (This is one my mother-in-law’s recipes.)
1 package of pastry for a double-crust 9-inch pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons fresh lemon juice
1 cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter
Preheat oven to 450°F.
Line the 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent pastry from becoming soggy. Set second crust aside. Place peaches in a large bowl, sprinkle with lemon juice and mix gently. Mix together sugar, flour, cinnamon, nutmeg and salt in a separate bowl. Pour over peaches
and mix until combined. Pour into pie crust and dot with butter.
Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.
Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350°F and bake until crust is brown, and juice begins to bubble through the slits, about 30-35 minutes.
Cool pie for at least 15 minutes before slicing.