Directions
Start your oven to preheat to 450° F (230° C) then line a 9-inch pie pan with a pastry shell. To prevent the pie from soggy later, brush with a small beaten egg.
Next, get a large bowl and place in peach slices. Immediately sprinkle with lemon juice and mix gently.
You’ll want to mix the flour, sugar, cinnamon, nutmeg and salt in another bowl. Then you’ll want to pour over the peaches and gently mix, then pour into the pie crust and sprinkle with butter.
After that, you need to cover with the other roll of dough and fold the edges under the edge of the bottom crust.
Press all around the crust to seal the two layers with fingers or a fork. And please brush the pie with the remaining beaten egg. Let steam escape by making a few incisions in the center of the crust.
Once this is done, cook in the oven for 10 minutes. When the time is done, you must reduce the temperature to 350 ° F (180 ° C). Do not stop baking until the crust is golden brown and the filling is bubbling through the incisions in the center of the crust, it takes about 30 to 35 minutes more.
You may want to cover with strips of foil halfway through baking if the pie edges are curling too quickly. Remember to always allow to cool before serving. I always enjoy this pie when it’s warmer than hot.
