Deep Dish Fresh Peach Pie -- Le Creuset Round Tarte Tatin Pan - cooking recipe

Ingredients

6 cups thinly sliced fresh peaches
1 cup sugar
1/2 teaspoon cinnamon
4 tablespoons flour
2 tablespoons butter
1 egg white
1 tablespoon water
2 ready-made pie crusts
sugar and cinnamon

Preparation

Preheat Oven to 400\u00b0F.
Mix peaches, cinnamon, sugar and flour-toss to coat. Set aside.
Press 1 crust into pan and mold ( with fingers) into pan. Flute edges.
Pour peach mixture into the crust.
Dot with butter.
Cut top crust into strips and lattice the top of the pie . Use extra crust to form small designs that you can put over the lattice( optional).(Or put a top crust on any other way you want).
Brush with egg white mixed with water.
Sprinkle additional sugar/cinnamon on the top lightly.
Bake for 45-55 minutes or until the peaches are bubbly and the top is browned.
Place hot pan over rack to cool.