Texas Peach Pie
An apple is an excellent thing — until you have tried a peach. ~George du Maurier
For several years in Texas, our peach trees produced bumper crops.  This recipe originated from all those peaches sitting all over the kitchen!
Ingredients
1 package of refrigerated pastry crust (for double crust)
1 egg, slightly beaten
2 tbsp lemon juice
1 tsp lemon zest
1/2 cup flour
5 cups sliced & peeled fresh peaches

1 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp butter
​Steps
  1. Place one of the pie crusts in a 9-inch pie pan.  Brush with beaten egg.
  2. Put peaches in a bowl and gently stir in lemon juice.
  3. In another bowl, stir together flour, sugar, cinnamon, nutmeg, and salt.
  4. Pour dry mixture over the peaches and stir to mix.
  5. Pour all into pie crust and dot with butter.
  6. If desired, cut top pie crust into strips and work into a lattice (see picture) or just put the other crust on top in one piece. 
  7. Brush egg over top crust.  (If you left it whole, cut a few slits in the top to vent.)
  8. Bake for 10 minutes at 450 ° F, then reduce heat to 350° F.  Bake for 30 to 35 more minutes until crust is brown. (Check after 15 minutes to see if edges are getting too brown.  If so, then cover them with a bit of aluminum foil, cut into strips for rest of baking time.
  9. Cool just a bit before serving.