Winter Peach Pie

I took a short break from revamping my computer to enjoy an hour outside today. I finished transplanting all available soil square inches in the two cold frames. The Batavian endive didn't germinate as well as expected so we've got only six. I transplanted Parcel cutting celery into a deeper flat and pricked out Rainbow Lacinato kale, the rest of the broccoli and the rest of the broccoli raab into straight into the ground in the coldframe. As usual, we have too many seedlings and I can't bear to let them die (although I did feed a few to the chooks and they pecked with delight).

I went to work this morning but didn't realize until I was there that I hadn't re-installed all my programs - so no work. On my way home I stopped at Wholefoods to ask if they had any empty 5 gallon buckets - scored one - but also noticed they were throwing away quite a few decent plums and peaches. I intended them for the chooks but when I took a better look, they weren't so bad. Only two had rough spots, the rest were just soft or wrinkled. I gave half to the chooks but made this with the rest:

Ingredients

1 (15 ounce) package pastry for a 9 inch double crust pie

1 egg, beaten

5 cups sliced peeled peaches

2 tablespoons lemon juice

1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons butter

Directions

Preheat the oven to 450 degrees F (220 degrees C).

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.