Peach Pie

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  • 1 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
  1. Brush egg white over pastry shell; set aside.
  2. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs.
  3. Sprinkle two-thirds into pastry; top with peaches.
  4. Sprinkle with remaining crumb mixture.
  5. Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender.
  6. Yield: 6-8 servings.

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