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1
Make the pie dough.
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2
Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal.
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3
There should be pebbles of butter throughout the mixture.
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4
Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine.
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5
Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine.
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6
Gather a golf-ball-size bit of dough, and squeeze to combine.
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7
If it does not hold together, add a little more of the liquid, and stir or pulse, then check again.
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8
Repeat as necessary.
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9
Turn the dough out onto a lightly floured surface, and gather together into a rough ball.
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10
Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions.
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11
Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball.
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12
Divide this ball in half.
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13
Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other.
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14
Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
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15
Preheat oven to 425.
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16
Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine.
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17
Set aside.
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18
Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate.
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19
Add the peaches.
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20
Sprinkle them with the ground nutmeg.
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21
Roll out second disc of pastry.
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22
Place on top of filling.
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23
Wet edges of the bottom pastry disc with some cold water.
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24
Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie.
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25
Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
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26
Bake the pie for 15 minutes, then reduce heat to 375.
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27
Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
