How to make that peach pie from 'Labor Day'

• The peach pie scene from %27Labor Day%27 has drawn raves for its sensual preparation.
• The pie recipe comes from Joyce Maynard%27s novel and food stylist Susan Spungen now uses the recipe.
• %27Labor Day%27 stars Josh Brolin as an escaped prisoner who teaches a shut-in%2C Kate Winslet%2C how to cook pie.

The peach pie from Labor Day turns in a star performance right alongside Kate Winslet and the pie's onscreen baker, Josh Brolin.

The recipe comes from Joyce Maynard's novel and gets the seal of approval from food stylist Susan Spungen, who "started using it after the movie."

And the sensuality that takes place between Brolin and Winslet in the smoldering dessert-making scene is reflective of the feeling that comes out when baking pies for someone else.

"You can seduce just about anyone with a homemade pie," say Spungen.

The Labor Day peach pie recipe (adapted from the novel Labor Day):

Ingredients:

• 3 pounds peaches, sliced

• 3/4 cup sugar

• 2 tablespoons fresh lemon juice

• 3/4 teaspoon ground cinnamon

• 3 cups all-purpose flour

• 3/4 teaspoon salt

• 1/2 cup vegetable shortening

• 1 stick plus 1 tbsp chilled butter, cut into pieces

• 1/3 to 1/2 cup ice water

• 2 tablespoons Minute Tapioca (plus 2 additional tbsp to stir into peaches)

• 1 beaten egg

• 1 tbsp sugar

Directions:

1. In a large bowl, combine the peaches, sugar, lemon juice, and cinnamon. Stir in 2 tbsp Minute Tapioca to help absorb juices. Let stand, stirring occasionally.

2. Preheat the oven to 400°. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 1 stick of butter until the mixture resembles coarse crumbs. Sprinkle 1 tbsp of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.

3. Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan face-down on top of the circle; flip the pan over and remove the paper. For the top crust, on a sheet of waxed paper roll out the other disc to form a 14-inch circle. Do not roll the dough more than necessary.

4. Sprinkle the tapioca on the bottom crust. Add the peach filling, mounding it in the center, and dot with 1 tablespoon butter. Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. Brush the pie with the egg Sprinkle with sugar. Poke fork holes or cut vents in the top crust. Bake 40 to 45 minutes, or until golden brown. Serve warm.