Peach pie

Crust
1 cup butter
3 cups flour
1 teaspoon salt
1 cup cold water
1 beaten egg

Filling
7 peaches/ nectarines, peeled and sliced
juice from 1/2 lemon
1/2 cup all purpose flour
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter

Crust
Mix flour and salt
Cut in cold butter
Mix with fork until crumbly
Add cold water 1 tablespoon at a time to flour mixture. Mix lightly with a fork until dough holds together. Do not overwork the dough or add too much water.
Divide into 2 balls, flatten and refrigerate in plastic wrap at least 30min.
Roll 1 ball of dough to an inch larger than the 9 inch pie plate, transfer to pan and press into pan.
Trim off excess pastry
Roll the other ball of dough to a 9 inch circle, wrap and refrigerate both the top and bottom crusts while preparing filling.

Filling
Preheat oven to 450F
Place sliced peaches in a large bowl. Sprinkle with lemon juice.
In a separate bowl, mix flour, cinnamon, sugar, salt.
Pour over peaches, mix gently.

Brush bottom crust with egg
Pour peach mixture into pie
Dot pie with butter
Cut the top crust into strips and place over pie in a lattice
Brush top with egg

Bake at 450F for 10min
Lower temperature to 350F and bake for another 35-45min
Sit in oven until cool