- 8 large
- fresh peaches, skinned, pitted and sliced*
- 1/3 c
- all purpose flour
- 1 Tbsp
- 1/4 tsp
- ground nutmeg
- 1 tsp
- 1 c
- 1/4 c
- pastry recipe for a 9" double crust pie
- 1 small
- egg, beaten
- 2 Tbsp
Line with a layer of sliced peaches.
Sprinkle some of the crumb mixture on top of the peaches, then add more peaches on top of the crumb mixture.
Continue layering until both the peaches and the crumbs are all used.
Combine milk with egg and mix well.
Brush egg mixture (wash) over lattice strips
Allow to cool before slicing.