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["Mix 1/3 c. sugar and other dry ingredients in a bowl (or in bowl of food processor).", "Chop butter into chunks and dump into flour; cut butter into flour with a pastry cutter (or pulse in processor) until mixture looks like coarse cornmeal.", "In a separate bowl beat eggs plus egg white together, then pour into flour-butter mixture. Stir with a spoon (or pulse in processor) until mixture forms a ball. Knead on a floured surface with just a few strokes.", "Divide into two slightly uneven portions; press each into a 6"" circle and wrap each in plastic wrap. Chill at least one hour or store up to three days in the refrigerator.", "Fold peaches over each other gently to coat evenly and allow to sit 20 minutes or so.", "Meanwhile add 3/4 cup of water to the peelings and pits and cook over medium heat. Mixture will thicken; turn off heat and strain mixture saving the liquid. Pour liquid - it should be about 2-3 tablespoons - back into saucepan.", "Pour off as much liquid from the macerating peaches that you can and add to the saucepan.", "Whisk cornstarch, spices, and salt into the liquid in saucepan. Cook over medium heat and start whisking as mixture becomes hot. Turn off heat and add butter, whisk to blend.", "Set oven rack at below midway; heat oven to 425 degrees.", "Roll out larger disk of pie dough and line pie pan. Dump half of peaches in, then pour peach liquid over peaches. Add remaining peaches.", "Add top crust. Cut steam vents if using a whole top crust. Slide pie into oven on a baking sheet.", "Bake 40-45 minutes; after 20 minutes over edges with a ring of foil if desired, to avoid over-browning.", "Pie can be glazed 5 minutes before end of bake time with the following mixture: mix 2 Tbsp. sugar with 2 Tbsp. water in a mug and microwave until hot, about 45 seconds. Use a pastry brush to brush glaze onto hot pie and pop back in oven for last 5 minutes."]
