Peachy Pie

Oh my goodness, this is delicious. It was my first time making peach pie, but the recipe is unbelievably easy. It was a huge hit with our Pinochle crowd, too. :-)  I love it because you have everything you need in your cupboard right now (as long as you've got some peaches). I'm told it works with bottled peaches, too.

Ingredients:

• Enough peaches for pie (7-10ish), sliced
  
• 1/2 cup flour
  
• 1 cup white sugar (less if the peaches are good & ripe)
  
• 1/4 cup butter (1/2 a stick)
  
• cinnamon (1/2 tsp-ish)
• nutmeg & allspice (1/4 tsp-ish each)
• pie pastry for a double-crust pie (any recipe will work)
  

Mix the flour, sugar, spices, & butter into a crumb stage (mix with your fingers or a pastry cutter). Brush one pre-baked shell with a beaten egg (to help prevent it getting soggy from the fruit). Line the shell with some peaches. Sprinkle some of the crumb mixture on top of the peaches. Keep building peach & crumb layers until the crust is heaping full. 

Top with lattice strips of the top (unbaked) crust & pinch the edges closed. Brush with more egg or some milk & spinkle with sugar. Bake at 450 for 15 minutes, then reduce to 350 for 30-40 minutes, until crust is golden brown. Allow pie to cool before slicing. 

Snagged from AllRecipes (& then modified a little): http://allrecipes.com/Recipe/Peach-Pie/Detail.aspx?prop31=2