1 T lemon juice
¼ cup granulated sugar
4 t all-purpose flour
¼ t ground nutmeg
½ recipe Foolproof Pie Dough
1 beaten egg
1 T water
Powdered sugar (optional)
Combine peaches, lemon juice, sugar, flour and nutmeg in a medium bowl and gently blend all ingredients.
Roll Foolproof Pie Dough into a 14 x 11-inch oval either on a large floured flat baking sheet or a Silpat mat that is then lifted onto a rimmed cookie sheet.
Spoon peach mixture onto pastry leaving a 2″ border. Fold pastry border gently up and over peaches, folding the edges where necessary.
Combine egg and water. Brush egg mixture onto the top and sides of the crust.
Bake at 375° for 40-45 minutes or until the crust is golden. If necessary, cover top crust with foil for the last 10-15 minutes of baking to prevent overbrowning. Cool for 30 minutes on the baking sheet. Sprinkle edges with powdered sugar, if desired.