A sweet and juicy classic peach pie made with fresh peaches and a flaky double crust, perfect for summer desserts.

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Preheat oven to 425°F (220°C). Fit one pie crust into a 9-inch pie plate.
In a large bowl, mix peaches and lemon juice. In another bowl, combine sugars, cornstarch, cinnamon, nutmeg, and salt.
Add the dry mixture to peaches and stir to coat.
Pour peach mixture into crust and dot with butter. Cover with second crust, seal edges, and cut slits for steam to escape.
Brush top crust with beaten egg.
Bake for 45–50 minutes or until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
Cool completely before serving to allow filling to set.