Peach 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 "How to 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.
