Peaches contain vitamin C and fiber in abundance. According to the Iowa State University Extension, one medium peach provides about 8 percent of the recommended daily value of fiber and 6 mg of vitamin C. Fresh peaches, either harvested from the home orchard or purchased from the supermarket, lend themselves well to pies and pastries. This recipe yields one 9-inch peach pie, approximately eight servings. Each serving contains about 3/4 of a medium peach.
Preheat oven to 425 degrees F.
Line the sides and bottom of a 9-inch pie pan with one of the ready-made pie crusts. Trim the edges if they hang over the side.
Beat an egg in a small mixing bowl. Dip a pastry brush in the beaten egg and lightly brush the bottom and sides of the pie crust. Set aside.
Wash, peel and slice the peaches. Transfer the fruit to a large mixing bowl, sprinkle with lemon juice and mix gently to combine. Set aside.
Mix together the all-purpose flour, granulated sugar, ground cinnamon, nutmeg and salt in another small mixing bowl. Sprinkle over the peaches and stir to combine.
Pour the peach mixture into the prepared pie crust and dot with unsalted butter. Cover with the second pie crust, press the edges closed with a fork and trim any away any excess crust.
Brush the top of the pie crust with beaten egg. Cut out three small triangles in the center of the crust, about 1-inch wide, to allow steam to escape during cooking.
Place the peach pie in the oven and bake for 30 minutes. Reduce heat to 350 degrees F and bake for an additional 30 minutes or until the crust turns golden brown.
Remove from the oven, transfer to a wire rack and allow to cool for at least 30 minutes before serving. Refrigerate leftovers in a covered container for up to one week.