| 5 Cups | Peaches, sliced, fresh |
| 1/2 Cup | Sugar |
| 1/4 Cup | Brown Sugar |
| 4 Tbsp | Flour |
| 1/4 Tsp | Nutmeg |
| 1 Tsp | Cinnamon |
| 1 Tbsp | Butter |
| 1 | Egg, whisked |
| 1 | Double Pie Crust, unbaked |
1) Combine sugar, brown sugar, flour, nutmeg and cinnamon together. Blend well.
2) Peel peaches, rinse, drain and slice.
3) Stir together mixture and peaches.
4) Dump into 1 pie shell. Lay other pie pastry over filling and press edges with fork or finger. Slash top of pastry. With a whisked egg, lightly brush over pie.
5) Bake at 375 F for 30 - 40 minutes.
2) Peel peaches, rinse, drain and slice.
3) Stir together mixture and peaches.
4) Dump into 1 pie shell. Lay other pie pastry over filling and press edges with fork or finger. Slash top of pastry. With a whisked egg, lightly brush over pie.
5) Bake at 375 F for 30 - 40 minutes.
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