1. Preheat oven to 425 degrees.

2. Place first pie crust over prepared 9 inch pie plate and press dough into pie plate.

3. Peel peaches, then cut into about 1/2 inch thick slices. Place peaches in a medium sized bowl.

4. Whisk together brown sugar, sugar, flour, salt and cinnamon in another bowl.

5. Add sugar and flour mixture to peaches and stir to coat.

6. Immediately pour peach mixture into pie crust and dot with butter, cut into small pieces. Do not make the peach mixture ahead of time and allow it to sit or it will get too juicy.

7. Place remaining pie crust over the filling and press the edges of the pie crust together to seal. Remove excess crust and crimp edges. Then cut a few slits in the top of the crust. You can also do a lattice top by cutting pie crust into 9 strips and weaving them together. I did the weaving off to the side and then lifted it onto the pie.

8. Brush the top of the pie with the beaten egg. This will help it brown and crust while baking.

9. Sprinkle top of pie with sugar.

10. Put the pie in the freezer for 15 minutes.

11. While the pie is in the freezer, put the cookie sheet that the pie will bake on in the preheated oven for 10 minutes.

12. Place pie on heated cookie sheet and bake on the lower oven rack for 15 minutes.

13. Reduce oven temperature to 375 degrees and bake for 40 minutes.

14. Cover pie loosely with aluminum foil, if necessary to prevent too much browning. Bake for another 20-25 minutes, or until juices are thick and bubbly.

15. Allow to cool before serving.