1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups peeled diced peaches
Dough for double-crust pie (I had store bought, pack of two)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 egg white
1 Tbs of water
Vanilla ice cream, optional, for serving
In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. With a fork poke the crust just enough to avoid bubbling.
Refrigerate while preparing filling.
Preheat oven to 350°.
In a bowl or deep dish combine the peaches, cornstarch, nutmeg, cinnamon,salt and lemon juice.
Pour into crust.
Roll remaining dough on to of peaches using the edges of the pie plate as guide. Alternatively, you can cut the crust into 1-1/2-in.-wide strips and place them on top of the peaches creating whatever pattern you wish. Trim and seal strips to edge of bottom crust; flute edge.
Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Beat the egg white with the water and brush it over the top of the pie.