Fresh Peach Pie

Ingredients

PIE CRUST

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

FILLING

• 3/4 cup granulated sugar
• 3 Tablespoons flour
• 1/4 teaspoon nutmeg or 1/4 teaspoon cinnamon
• 5 cups peeled sliced fresh peaches
• 2 Tablespoons butter
• Serves 6 -8

Directions

PIE CRUST

1. Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly. Make sure not to over-mix you should see butter still in the mix. Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it. Taking the dough of the bowl press and form to balls of dough. Wrap these up, and re-fridgerate for about an hour.
2. Preheat oven to 400 degrees F.

FILLING

1. Combine sugar, flour, spice and salt. Add to peaches and mix lightly.
2. Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch pie pan. Trim off excess pie dough. Add peach filling. Roll out other ball of dough, with flour. Using water and a brush, brush some water along edge, and place pie dough on top, trim and crimp. Make sure to cut some vents in pie dough
3. Bake for 40-45 minutes or until done.
4. To make an even nicer pie. Using an egg wash (1 egg, a bit of water, and a dash of sugar whisked together) brush top of unbaked pie crust and sprinkle with sugar. Then bake it. Makes a lovely color.