Type of dish: Dessert

Crust for 9″ pie
1 egg
6 cups peaches, peeled, pitted, and sliced (about 2 lbs)
2 Tablespoons fresh lemon juice
1/4 cup all purpose flour
2/3 cup sugar
1/4 teaspoon salt
pinch ground nutmeg
2 Tablespoons unsalted butter

Preheat oven to 425. Beat egg. Lay bottom crust in pie pan, brush with egg. Roll out pastry for top crust and cut into 3/4″ wide strips.

Put peaches in large bowl and sprinkle with lemon juice, tossing to coat well. Set aside. In a smaller bowl, mix together the flour, sugar, salt, and nutmeg.

Drain peaches. Combine dry ingredient with peaches, mix thoroughly.
Put fruit mixture in pie crust and dot with butter. Use the pastry strips to make a lattice top. Trim and flute edges.

Bake 25 minutes at 425, reduce to 350 and bake until juices are bubbling and top is browned, about 25 minutes longer.

Recipe courtesy of Gazy Brothers Farm