Warm Peach Pie

• Crust:
• 1 1/4 cups unbleached all purpose flour
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) frozen unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons (or more) ice water
• Filling:
• 2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced 1/2 inch thick
• 1/3 cup sugar (combine brown and white)
• 3 tablespoons cornstarch
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8+ teaspoon ground nutmeg
• 1 egg, beaten to blend (for glaze)
• 1 1/2 tablespoons raw sugar

1. For crust:
2. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles very coarse meal. Add 4 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
3. For filling:
4. Position rack in center of oven and preheat to 400u0b0F. Mix spices/sugar (not raw sugar) in bowl. Place peach slices in separate bowl. Add lemon juice and toss to coat. Sprinkle spices over peaches while tossing to coat. Transfer peach filling to 9-inch-diameter glass pie dish and cover with crust. Brush crust with beaten egg, then sprinkle with raw sugar.
5. Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes. Spoon warm or room-temperature pie into bowls.

crust, flour, sugar, salt, frozen unsalted butter, water, filling, peaches, sugar, cornstarch, lemon juice, ground cinnamon, ground ginger, egg, sugar

Taken from www.epicurious.com/recipes/member/views/warm-peach-pie-52478121 (may not work)