Peach Pie

From The Old Farmer’s Almanac

Yield: 8 servings

Delicious on its own or with a generous scoop of vanilla ice cream, nothing says "summer" like fresh peach pie.

Ingredients:

• 3 pounds ripe peaches (about 9 medium)
• 1 tablespoon lemon juice
• 1 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon ground cloves
• dough for double-crust pie
• 2 tablespoons butter or margarine
• 1 egg white mixed with 2 teaspoons water

Directions:

1. Peel peaches by immersing in boiling water for 20 to 30 seconds, then plunging into ice water. Peel off skin using fingers or a small knife.
2. Cut peaches into 1/2-inch-thick wedges (should yield about 7 cups). Sprinkle peaches with lemon juice.
3. Mix sugar, flour, and cloves in a large bowl; add peaches, and toss until evenly coated.
4. Roll out half the pie dough to a 12-inch circle and fit into pie plate. Spoon filling into pie shell and dot with butter.
5. Roll remaining dough into a 10-inch circle then cut into 12-3/4-inch-wide strips. Weave strips to form lattice on top of pie. Crimp crust together around the edge.
6. Brush lattice with egg-white mixture, then sprinkle with sugar.
7. Bake at 375 degrees F for 50 to 55 minutes, until pastry is golden brown and peaches are tender when pierced.
8. Cool for at least 1 hour before cutting.