Peach Pie the Old Fashioned Two Crust Way

Ingredients 1 (14.1 ounce) package pastry for a double-crust 9-inch pie 1 egg, beaten 5 cups sliced peeled peaches 2 tablespoons 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

Directions Start with all ingredients and a 450-degree oven.  

One pie dough lines a 9-inch pie plate bottom and sides. To avoid soggy dough, lightly brush crust with egg. Set aside second crust.  

Sprinkle lemon juice over peaches in a large bowl and mix gently. In another basin, mix sugar, flour, cinnamon, nutmeg, and salt. Add to peaches and blend.  

Dot butter on pie crust. Protect filling with leftover pie crust. Seal the edges by fluting or pressing with an egg-dipped fork. Brush remaining egg on top and cut many slits in the crust to release steam.  

Pre-heat oven and bake pie for 10 minutes. Bake 30–35 minutes more at 350 degrees F (175 degrees C) until crust is golden and juice bubbles through vents. Wrap the edges in aluminum foil halfway through baking if they brown too quickly.  

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