Mom’s Peach Pie Recipe
1 large egg white, lightly beaten
1 unbaked pastry shell (9 inches)
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed
6 cups sliced peeled fresh peaches
Brush egg white over pastry shell; set aside.
In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs.
Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture.
Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender.
Yield: 6-8 servings.