*  Exported from  MasterCook  *

                 Old Fashioned Peach Pie with Lattice Top

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SWEET DOUGH
   2      cups          unbleached flour
     1/3  cup           sugar
     1/4  teaspoon      salt
     1/2  teaspoon      baking powder
     1/2  cup           cold butter, cut into
                        8 to 10 pieces
   2      large         eggs -- lightly beaten
                        FILLING
   3      pounds        peaches (about 8 large)
     2/3  cup           sugar
   2      tablespoons   flour
     1/8  teaspoon      freshly grated nutmeg
     1/4  teaspoon      almond extract
   3      tablespoons   butter
   1                    egg mixed with dash
                        salt for egg wash

     Mix together flour, sugar, salt and baking powder in mixing bowl. 
Add butter and rub in, using fingertips or pastry blender,
 making sure mixture does not become pasty but remains cool and powdery. 
Stir in eggs with fork and continue stirring until dough masses together.     
Scrape dough onto work surface and knead gently 2 or 3 times.
 Shape dough into ball and wrap in plastic wrap.
 Refrigerate several hours or until firm.      

Peel and slice peaches into mixing bowl. 
Stir together sugar, flour and nutmeg in separate bowl and set aside. 
Do not combine with peaches until bottom crust is ready.      

To assemble, cut dough in half and form each half into disk. 
On lightly floured surface, roll 1 portion into 12-inch round, about 1/8-inch thick. 
Ease dough into 9-inch glass pie plate.
 Trim away any dough that hangs over rim of pan with back of knife.      

Sprinkle 2 tablespoons reserved sugar-flour mixture on dough.
 Gently fold remaining into peaches. Spoon filling into dough-lined pan. 
Sprinkle with almond extract and dot with butter.     

 Roll remaining half of dough into 10-inch square. 
Cut into 10 (1-inch-wide) strips, using pastry wheel.
 Brush edge of bottom crust and strips of dough with egg wash.
 Arrange 5 strips on filling, egg wash-side down, parallel to each other, 
about 1-inch apart. 
Arrange remaining strips on first ones and perpendicular to them. 
Trim away any overhanging edges with back of knife. 
Dip fork in egg wash and press gently into edge of crust to make sure 
strips adhere, dipping it often in egg wash.     

 Bake pie on middle rack at 400 degrees about 20 minutes or
 until top crust is beginning to color.
 Reduce heat to 350 degrees and continue baking until crust
 is golden and filling is beginning to bubble, about 15 to 20 minutes longer.     

 Cool pie on rack. Serve on day it is baked, although leftover pie will keep 
well 1 to 2 days at room temperature. Makes 8 servings.

 Each serving contains about: 412 calories; 310 mg sodium; 122 mg cholesterol;
 18 grams fat; 58 grams carbohydrates; 6 grams protein; 0.65 gram fiber.

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