Peach Pie...why not?

I baked this pie and put it in the window to cool. I half expected some kid to come up and snatch it...it smelled that good. I adapted it from this site, there were way too many steps in the original recipe that made making a peach pie a little too complicated for my taste. With a little planning, you can have this pie ready in no time, enjoy....

Crust:

2 1/2 cups all-purpose flour, plus more for dusting surfaces

1 tablespoons sugar

1 teaspoon salt

2 sticks butter, very cold

1/2 cup water, very cold

1 T milk or cream

1 T sugar

Filling:

1 T lemon juice

1/4 c EACH brown and white sugar, depending on how sweet the peaches are

1/2 tsp cinnamon

Enough peaches to mound into your pie plate, I know, this sounds a little too rough, but approx. 4 lbs, and I used frozen peaches, cut in about 1/2 inch slices

pinch nutmeg

1/8 salt

2 tablespoons minute tapioca, ground to a powder (I was too lazy to grind it, and it still came out fine...)

To finish:

Crust:

mix flour, sugar, salt, and with a pastry blender or in a cuisinart, mix in cold butter until mixture is the size of small peas, add water in a couple additions, you might not use all of it, mix just until dough comes together and you can pat it into 2 round discs. wrap in plastic wrap and put in refrigerator (if you have patience) or in freezer if you don't.

When the dough is cold, roll into 2 pie shells, place one in bottom of pie pan.

Make the filling:

Mix peaches (you don't have to peel them, I used frozen, unpeeled peaches), lemon juice, spices, salt, and tapioca together. Mound into pie shell. If it seems like too many peaches, its fine...they will cook down...

Cover peaches with 2nd pie shell, crimp edges, brush with milk or cream, sprinkle with sugar and bake at 425 for 20 minutes, then reduce oven to 375. bake for another 30-40 min. You might want to cover edges or entire pie with foil to prevent burning...I did...