Nothing says summer like a freshly baked peach pie. This recipe makes one 9-inch pie.
Instructions
1. Have unbaked pastry dough ready - it should be refrigerated at least 20 minutes and can even be made the day before and kept chilled. (See "Make Basic Piecrust," under Related eHows.)
2. Preheat oven to 425 degrees F.
3. Toss peaches lightly in a bowl with lemon juice, sugar, flour and spices.
4. Sprinkle a little more flour onto your work surface.
5. Divide the dough into two balls, one slightly larger than the other. Roll out the larger ball into a circle about 1/8-inch thick and a bit larger than the pan. (See "Roll Out Dough," under Related eHows.)
6. Transfer the rolled dough to the pie pan - it's easier to lift if you drape it over the rolling pin first. Don't stretch the dough to fit in the pan.
7. Trim the edges to a 1-inch overhang. Add the peaches to the dough-lined pan, piling them up slightly in the center. Dot with the cut-up butter.
8. Roll out the other dough ball into a circle about 1/8-inch thick. Place it on top of the peaches and trim the edges to a 1-inch overhang.
9. Fold the top crust over the lower crust and press them together with your fingers. Crimp the edges decoratively, then cut a few vents in the top crust to let steam escape.
10. Brush the egg-water mixture onto the top crust. It will form a shiny glaze as the pie bakes.
11. Place the pie in the oven and bake 10 minutes, then lower the heat to 350 degrees F and bake for another 30 to 40 minutes.
Tags: 1-inch overhang, 8-inch thick, about 8-inch, about 8-inch thick, ball into
