If using fresh peaches, follow these directions to peel your peaches. If your pie plate is shallow, use 5 peaches. For a deep pie plate, use 6.
Toss cut peaches with sugar, cornstarch, ground cinnamon, ground nutmeg and lemon juice. Cornstarch will vary based on how many peaches you use. Four to five peaches, use 3 tablespoons and five to six, use 4 tablespoons.
Cut butter into small pieces and dot on the top of the peach pie filling.
Brush the top of your pie crust with the lightly beaten egg. Discard the rest.