Dough for single-crust pie
1 large egg white, lightly beaten
6 cups sliced peeled fresh peaches
2 tablespoons plus 3/4 cup all-purpose flour, divided
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over crust; refrigerate while making filling.
In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into crust; top with peach mixture. Sprinkle with remaining crumb mixture.
Bake at 375° for 40 to 45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Dough for single-crust pie
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Total Time Prep: 25 min. Bake: 40 min.
Makes 8 servings
Nutrition Facts
1 piece: 404 calories, 18g fat (11g saturated fat), 45mg cholesterol, 212mg sodium, 58g carbohydrate (32g sugars, 3g fiber), 5g protein.