Prize-Winning Peach Pie

Ingredients

• pastry for a double-crust 9-inch pie
• 3/4 cup sugar
• 1/4 cup flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 6 cups sliced peeled peaches
• 1 egg, lightly beaten
• 1 cup heavy cream (half-and-half or light cream may be substituted)

Directions

1. 1

   Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.

2. 2

   In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.

3. 3

   Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.

4. 4

   Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.