Gently rub peach fuzz off with a terry cloth towel or rub it off under cold running water. Pat dry. Leaving the clean, defuzzed skins on, slice peaches into ½-¾ inch thick wedges. Place in a large bowl. Sprinkle with lemon juice, flour, sugar salt and spices, mix very gently, to combine. If you like a juicy pie, Like I do, only add ¼ cup flour. Or, for thicker consistancy, add up to ¼ cup more flour. Taste for sweetness. The sweeter and riper the peaches the less sugar you will need- but note you do need at least ½ cup sugar to get the right consistency when baking. Add more sugar to taste. Set aside. The lemon juice is not just for favor, it adds vibrancy to the color of the cooked peaches and helps the consistancy- so don’t leave this out. 😉
Make the pie crust:
Place flour and salt in a food processor and pulse to mix. Add butter, then pulse repeatedly (15-20 times) until it resembles course sand with some larger pea sized clumps of butter.
Turn processor on and gradually add water,just until until dough clumps together and forms a shaggy ball. You amy need to add a little more or little less. Just until it clumps together.
Gather up and place on a well floured surface, flouring the top as well. Form in to a round ball, then flatten into a neat and tidy 1 inch thick disk about 7 inches wide. Neaten the edges, flip and begin rolling it out from the center out to the edges- while keeping the underneath surface well floured to prevent sticking. Roll out to about ¼ inch thick or roughly 16 inches in diameter. Carefully lift pie dough and place in a 10 ½ inch wide cast iron skillet, gently pressing it into corners and sides. Brush the bottom and sides with the beaten egg- this helps the crust to not get soggy.
Add the pie filling, and arrange peaches nicely just in the top middle area where they will show. Dot with a little butter if you like.
Fold the raggedy edges of the crust over it self about ½ inch or so, just to clean up the edges.
Then carefully draw the crust up over the filling, folding and overlapping in the same direction, every 2 inches or so. It need not be perfect.
Brush the top of crust with beaten egg and sprinkle with sugar.
Place in the middle of a 450 F oven for 12 minutes.
Turn heat down to 350F and continue baking until deeply golden and bubbly, about 35-40 minutes.
If crust starts to get too brown, cover the edges with foil – this doesn’t usually happen, but every oven is different!
When done, let rest 15 minutes before cutting into it. Serve with vanilla ice-cream and enjoy!!