Ingredients
- 10 small peaches
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 rounded tsp nutmeg
- 1 dash salt
- 1 batch double crust pastry
- 1 egg white
- 1 tbsp butter
- 1 tbsp cream
Servings: servings
Instructions
- Preheat over to 400 F.
- Peel the peaches and slice them thinly.
- In large bowl, stir together sugar, flour, nutmeg, and salt.
- Add peaches to dry ingredients, stir to coat, and let sit 20 minutes.
- Grease a pie plate with butter.
- Roll out half the pastry and lay it in the pie plate.
- Brush the bottom and sides of the pastry with the egg white.
- Pour the peach mixture into the pie plate.
- Dot the peach mixture with small dabs of butter.
- Roll out the remaining pastry and cut into long strips then weave them onto top of pie to form lattice.
- Brush pastry with cream. Sprinkle on a little sugar if desired.
- Place pie in oven on top of baking sheet (to catch drips) and bake for 45-50 minutes, checking midway through to see if crust needs to be protected with aluminum foil to keep from burning.