Fresh Peach Pie With Crumb Topping has mouth-watering fresh, pick of the season peaches, swirled together with brown sugar, cinnamon, and nutmeg all topped with a buttery, crumbly crisp.
Preheat oven to 375 degrees Fahrenheit.
Gently stir together sliced peaches, brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg.
Pour filling into a crust lined 9-10" pie plate.
Dot the top of the peach filling with small pieces of butter.
Cut dry ingredients into room temperature butter using a sturdy fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle crumble evenly over the top of the pie filling
Brush the outside edge of the pie crust with an egg wash made from a beaten egg and 2 tablespoons of water.
Bake the pie on a foil lined cookie sheet for approximately 60 minutes until the edges of the crust are golden, the crumble has browned, and the peaches are bubbling around the edges.
Let pie cool for at least 30 minutes before serving.
Nutrition facts are approximate.