Peach Pie

Directions

1. 1
   Peel peaches by immersing in boiling water for 20 to 30 seconds, then plunging into ice water. Peel off skin using fingers or a small knife.
2. 2
   Cut peaches into 1/2-inch-thick wedges (should yield about 7 cups).
3. 3
   Sprinkle peaches with lemon juice.
4. 4
   Mix sugar, flour, and cloves in a large bowl; add peaches, and toss until evenly coated.
5. 5
   Roll out half the pie dough to a 12-inch circle and fit into pie plate.
6. 6
   Pour out excess liquid in the bowl of peach slices, then spoon peaches into pie shell and dot with butter.
7. 7
   Roll remaining dough into a 10-inch circle then cut into 12-3/4-inch-wide strips. Weave strips to form lattice on top of pie. Crimp crust together around the edge.
8. 8
   Brush lattice with egg-white mixture, then sprinkle with sugar.
9. 9
   Bake at 375 degrees F for 50 to 55 minutes, until pastry is golden brown and peaches are tender when pierced. Cool for at least 1 hour before cutting.