|Putting the lattice top onto the pie|
|Egg wash the lattice top|
|Pinch and trim extra parts.|
|Voilà! Lovely peach pie.|
Here is the addendum (of course, I have to alter the recipes): instead of lightly poaching the peach to peel the skin, I just peel them and toss them in the spice mixture and let baking do the rest of the cooking. The recipe suggests 1/2 cup of brown and granulated sugar combine, but I only use 1/8 cup of brown sugar, since the peaches are very sweet and juicy to begin with. Last note, the pie tastes a lot better 1-2 days AFTER the baking. Odd, isn’t it? I am unsure why, but I speculate all the flavors sink into the pay after a period of rest.