Preheat the oven to 350 degrees.

Roll out the pie crust to the size of your pie tin and place the bottom crust in the pan.

In a large bowl, place the melted butter, sugar, brown sugar, flour, cornstarch, salt, nutmeg and cinnamon and stir together.

Peel and slice the peaches and add them to the bowl. Stir until the peaches are coated with the seasoning mix.

Whisk the egg in a small dish for an egg wash. Use a pastry brush and paint the bottom layer of the crust. This will help create a barrier to prevent the bottom crust becoming soggy during baking–especially if you have very ripe and juicy peaches.

Pour the peaches into the pie tin and cover with the top crust as desired. Brush the top of the crust with the remaining egg wash.

Place the pie on a baking sheet to catch any dripping during baking and place in the oven for 60-65 minutes, until the top crust is golden brown. Another tip for a fruit pie is to place the pie on the bottom rack of the oven to prevent early browning of the top crust! Works great!

Remove and let the pie cool before slicing so the inside firms up.

Serve with your favorite vanilla ice cream or whipped topping.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.