Deep-dish Peach Pie pastry or pie dough 6 cups fresh peeled, sliced peaches 3 tablespoons all-purpose flour 1/4 cup firmly packed light brown sugar -- or to taste 1/8 teaspoon freshly grated nutmeg 2 tablespoons butter -- cut in small pieces 1 egg yolk 2 teaspoons water 1 teaspoon white sugar Prepare the pastry dough according to the recipe directions and refrigerate. Preheat the oven to 375F. Place the peaches in an 8-inch squarebaking dish or 2-quart casserole. In a small bowl, combine the flour, brown sugar, and nutmeg. Toss with the peaches, mixing gently until they are thoroughly coated. Dot with butter. On a lightly floured pastry cloth or board, roll out the pastry into a square or circle 1 inch larger than the baking dish. Roll the pastry onto the rolling pin and then gently drape it over the top of the dish. Crimp the edges of the pastry and press around the top of the dish. Brush the surface with an egg wash made by beating the egg yolk with the water. Sprinkle with the white sugar. With the tip of a sharp knife cut 3 to 4 slits in top of pastry to allow steam to escape. Bake for 35 to 40 minutes or until the crust is golden. Serve warm along with a scoop of vanilla ice cream or a spoonful of heavy cream. 6 cocoduchessbirds7         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005