Georgah! Peach Pie.

If you live in Georgia you should probably know how to make a decent peach pie...I mean every other street has the word 'peach' in it...Peachtree, Peachford, Peachling, PEACH! So that is why I decided to conquer this pie. It turned out pretty darn good.

Ingredients:

• 2 nine inch pie crusts (you can be a cheater and buy the pre-made stuff if you must)
  
• 1 egg, beaten well
  
• 5 cups sliced peeled peaches (I used about 6 1/2 nice sized peaches)
  
• 3 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons butter

Directions:
Pre-heat your over to 450 degrees.

Lay one of the pie crusts in a pie dish. Brush with some of the beaten egg to keep the dough from becoming soggy and gross later.

Slice and peel your peaches. Try to keep them mostly the same size so they cook even. But don't be a dork and measure them to the exact size.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently.

In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Try to use all the flour and sugar mixture. Sprinkle the left over into the pie dish and over the peaches.
Pour into the pie crust, and drop cubes of butter over the top of the pie. Cover with the other pie crust, and fold the edges under. Flute the edges (you know push 'em together and seal with a fork) to seal with a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking but be sure not to burn yourself...it's HOT. Cool before serving.