Peach Pie

This is very easy to put together, though peeling and slicing the fresh peaches took some time. You could use frozen peaches instead, and save a lot of work, but the pie might end up with more liquid in it than you'd like. If you use frozen peaches, let me know how it turns out! We're storing this in the fridge, and I'm going to have some cold for breakfast in the morning. (*update: it's excellent cold!)

Peach Pie

2 unbaked crusts for a 9-inch pie (I used store-bought, with good results)
1 egg, beaten
5 cups sliced & peeled peaches (this was 7 peaches for me)
2 Tbsp lemon juice
1/2 cup flour
1 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 Tbsp butter

-Preheat the oven to 450.
-Place the bottom crust in a pie plate and brush with some of the beaten egg.
-Place peaches in a bowl, and sprinkle with the lemon juice. Mix gently.
-In a small bowl, mix together the flour, sugar, cinnamon, nutmeg, and salt. Add this mixture to the peaches and combine.
-Pour the peaches into the bottom crust and dot with butter. Top with the top crust, either as a lattice or with vent slits cut into it.
-Brush the top crust with more of the beaten egg, and sprinkle with sugar.
-Bake 10 minutes at 450, then lower the heat to 350 and bake an additional 30-35 minutes. Cool before serving.

*If the crust edges start to get too dark, cover them with foil or a crust guard until the pie has finished baking.