Classic Two-Crust Peach Pie

Gather all the necessary components required for this recipe. Preheat your oven to a high temperature of 450 degrees Fahrenheit (220 degrees Celsius).\nCover the base and sides of a 9-inch pie dish with one piece of pastry dough, ensuring it's evenly spread. Lightly coat the crust with a beaten egg to prevent any potential moisture buildup later on. Set the remaining piece of dough aside for now.\nCombine sliced peaches in a large bowl, adding a squeeze of fresh lemon juice to prevent browning. Mix the peaches gently to avoid damaging their delicate texture. In a separate bowl, blend together granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt until well combined. Pour this mixture over the peaches, stirring until everything is harmoniously integrated.\nFill the pie crust with the peach mixture and dot the top with small pieces of butter. Cover the filling with the remaining piece of dough, crimping the edges to create a secure seal or using your fingers dipped in egg to press them down firmly. Brush the top crust with a beaten egg, creating a smooth surface, then make several shallow cuts in the top crust to allow steam to escape during baking.\nPlace the pie in the preheated oven and bake for 10 minutes. Reduce the temperature to a moderate heat of 350 degrees Fahrenheit (175 degrees Celsius) and continue baking until the crust is golden brown and the juice begins to bubble through the vents, taking approximately 30-35 minutes. If the edges brown too quickly, cover them with strips of aluminum foil halfway through the baking process.\nAllow the pie to cool for 15 minutes before slicing and serving.