This pie is delicious when prepared with seasonally ripe peaches.
Set the oven rack in the bottom of the oven. Preheat the oven at 425 °F. Line a the pie plate with on sheet of dough.
Whisk the sugar and flour in a small bowl.
In a large bowl, mix the peaches and lemon juite. Add sugar flour mixture and stir to coat the fruits.
Pour the filling in the bottom crust. Scatter dices of butter over the filling.
With a pastry brush, brush the edge of the dough with the beaten egg. Cover with the other pie crust and press lightly to seal. With the help of paring knife , cut the dough at the edge of the pie plate. Flute edge with thumb and index or with the back of a spoon.
Brush the pie with the egg except the border. Cut 2 slits of 2 inches in the center of the pie to let the steam escape while cooking.