Peach Pie Filling

Best during summer peach season! But if you can peaches, then you can have it year round! YUMM!

Prep time: 30 min

Cook time: 45 min

Ready in: 1 hour 15 mins

Ingredients

-       1 pie crust

-       1 egg, beaten

-       5 cups sliced, pealed peaches

-       2 tablespoons lemon juice

-       ½ cup all-purpose flour

-       1 cup white sugar

-       ½ teaspoon ground cinnamon

-       ¼ teaspoon salt

-       2 tablespoons butter

1.     Preheat oven to 450 degrees Fahrenheit

2.     Line the bottom and sides of the 9 inch pie plate with pie crust. Brush with some of the beaten egg to keep dough from becoming soggy later

3.     Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in the egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

4.     Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degress F. Bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.