- 60 mins
- 6–8 servings.
Ingredients
- 1 egg white, lightly beaten
- 1 unbaked pastry shell (9 inches)
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1/3 cup white sugar
- ¼ cup cold butter, cubed
- 5 cups sliced peeled fresh peaches
Directions
Unroll pastry into a 9″ pie plate; flute edges. Brush egg whites over the bottom and sides of the pastry. 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°F for 40–45 minutes or until filling is bubbly and peaches are tender.
