Deep-dish Peach Pie


1 sheet pie crust from the dairy case
6 cups fresh peeled, sliced peaches
3 TBSP all-purpose flour
1/4 cup firmly packed light brown sugar -- or to taste
1/8 tsp nutmeg
2 TBSP butter -- cut in small pieces
1 egg
2 tsp water
1 tsp white sugar


Remove the pie dough from the package and allow it to come to room temperature. Preheat the oven to 375 deg. Place the peaches in an 8-inch square baking dish or 2-quart casserole. In a small bowl, combine the flour, brown sugar, and nutmeg. Toss with the peaches, mixing gently until they are thoroughly coated. Dot with butter. If necessary, roll the pastry out slightly until it is 1" larger than the dish the peaches are in. Roll the pastry onto the rolling pin and then gently drape it over the top of the dish. Crimp the edges of the pastry and press around the top of the dish. Brush the surface with an egg wash made by beating the egg with the water. Sprinkle with the white sugar. With the tip of a sharp knife cut 3 to 4 slits in top of pastry to allow steam to escape. Bake for 35 to 40 minutes or until the crust is golden. Serve warm along with a scoop of vanilla ice cream or a spoonful of heavy cream.