Perfect Peach Pie

1. Make the Dough

In a food processor or by hand, blend the flour with the cold, cubed butter and salt until the mixture resembles a coarse meal. Introduce the beaten egg yolk, cider vinegar, and just enough of the ice water to the dough, working it in until the dough just holds together when squeezed. Divide the dough into two portions, flatten them into discs, and chill in the refrigerator for at least an hour.

2. Prepare the Filling

Toss the sliced peaches with lemon juice, sugar, and flour in a large bowl. Sprinkle the mixture with a pinch of ground nutmeg.

3. Assemble and Bake the Pie

Preheat the oven to 425 degrees Fahrenheit. Roll out the larger pastry disc and lay it into the pie plate. Pour in the peach mixture and sprinkle with ground nutmeg. Roll out the second pastry disc, place it over the filling, crimp the edges to seal, and cut a few slits on top. Brush with beaten egg white and sprinkle with granulated sugar. Bake at 425 degrees Fahrenheit for 15 minutes, then reduce heat to 375 degrees Fahrenheit and bake for another 45 minutes to an hour until golden brown.