6or 7 ripe peachespeeled and sliced, approximately 5 cups
2tablespoonslemon juice
1/2cupgranulated sugar
1/2cupbrown sugar
¼cupall-purpose flour
Pinchof ground nutmeg
Pinchof cinnamon
1egg - beaten with a tablespoon of water
Instructions
Preheat your oven to 400 degrees. In a large bowl, add peaches, lemon juice, both sugars, salt, nutmeg, cinnamon, and flour and toss together until peaches are well coated.
Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
Fill pie dough with peach filling.
Roll out remaining dough and add to the top of the peach filling in a full sheet or in a lattice pattern
Brush top of pie crush with egg wash and sprinkle with sugar.
Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.
Video
Notes
To make peeling easier, blanch the peaches in boiling water for a minute, or until the skins loosen a bit, then transfer them to ice water; once they’ve cooled, drain and peel them.