Pie dough for two 9-inch crusts, store-bought or use the following recipe:
3/4 cup sugar, or less if peaches are really sweet
4 tablespoons flour
1/8 tsp nutmeg or cinnamon
4 cups peaches, peeled, pitted and sliced
1 tablespoon lemon juice
Preheat oven to 425 degrees. Line a 9-inch pie pan with half the pie dough. Mix the sugar, flour and nutmeg or cinnamon in a large bowl. Add the peaches and lemon juice and toss well. Pile the fruit into the lined pie pan. Top with the second crust, either making a lattice or laying over the top (if the latter, make sure to cut air vents). Flute the edges to seal, then brush crust with milk and dust with sugar. Bake for 10 minutes then lower the heat to 350 degrees and bake 30-40 minutes more, until the top is browned.
Dough for 2-crust Pie
2 1/2 cups flour
1/2 tsp salt
1/4 tsp baking powder
16 tablespoons cold unsalted butter, cut into small pieces
6-8 tablespoons cold water
Whisk flour, salt and baking powder in a medium bowl. Use a pastry blender or two knives to cut in the butter, working until pea-sized pieces of butter remain. Add 6 tablespoons of water and stir, adding remaining water as necessary until dough holds together. Divide dough into three balls. Take each one and press down and away from you with the heel of your hand to squish the dough into a long, thin strip; this technique enhances the flakiness of the crust. When you’re done lump it back into one piece, then divide it into two equal balls. Flatten each into a disc and wrap in plastic wrap or wax paper. Refrigerate until firm. Roll out to desired size when ready to use.
