Perfect Peach Pie from The Oregonian

Sweet Pastry Dough:
Combine in bowl of food processor using metal blade:
2 C. flour
¼ C. granulated sugar
¼ t. salt
1 t. baking powder
Add & pulse 10 or 12 times to mix in finely:
8 T. cold unsalted butter cut
in pieces
Add and continue to pulse until the dough forms a ball:
2 eggs
Remove from bowl and wrap in plastic . Chill for several hours or overnight.
Roll out dough and place in a 9 inch pie plate.
Filling:
Combine:
½ C. sugar
2 T. flour
¼ t. grated nutmeg
Stir into:
3 pounds ripe peaches, peeled & sliced
Put in pie crust & top with:
½ t. almond extract
2 T. cold unsalted butter
Roll out top crust and cut into strips.
Place strips on top of peaches to form a lattice.
Crimp edges.
Bake on bottom level of the oven for 20 minutes at 375 degrees.
Lower temperature to 350 degrees, move pie to middle level and continue baking for about 20 minutes loner or until dough is well colored and filling is bubbling.