Mom’S Peach Pie

• Pastry for single-crust pie (9 inches)
• 1 large egg white, lightly beaten
• 6 cups sliced peeled fresh peaches
• 2 tablespoons plus 3/4 cup all-purpose flour, divided
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1/4 cup cold butter, cubed

1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling.
2. In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture.
3. Bake at 375u0b0 for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

pastry, egg white, peaches, flour, brown sugar, sugar, cold butter

Taken from www.tasteofhome.com/recipes/mom-s-peach-pie/ (may not work)