Directions Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Cut crust 1/2 in. beyond plate rim; flute edge. Apply egg white to crust and refrigerate while filling.
Toss peaches and 2 tablespoons flour in a large bowl. Add remaining 3/4 cup flour and sugar to a small bowl and chop in butter until crumbs form. Sprinkle two-thirds into crust; add peach mixture. Sprinkle leftover crumb mixture.
Bake 40–45 minutes at 375° until filling is bubbling and peaches are soft. If it browns too quickly in the last 15 minutes, foil it.
Nutritional Info 1 piece: 404 calories, 18g fat (11g saturated fat), 45mg cholesterol, 212mg sodium, 58g carbohydrate (32g sugars, 3g fiber), 5g protein.