The secret to Grandma's fresh peach pie is the crust. The peach filling is a basic fruit pie recipe. What sets the pie apart is the marvelous, flaky crust.
Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate.
Whisk egg yolk and cream together in a small bowl. Use a pastry brush to brush egg wash over the top crust. Cut 3 to 4 slits on top of the pie.