In a large mixing bowl, toss together peaches and 1 cup sugar.

Let sit 1 hour.

Scoop out 1/4 cup of the juices and set aside.

Drain the rest of the excess liquid from the peaches using a colander.

Return the peaches to the mixing bowl, add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.

Preheat oven to 425 degrees

Place the prepared pie crust

Scoop the peach filling into the pie shell.

Lay 4 of the cut strips of pie crust on top of the peaches, giving even spacing between. Weave the remaining pieces perpendicular, lifting every other piece to create a lattice.

Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife.

Pinch the strips of crust and crust edges together and then crimp the dough evenly around the pie using your fingers.

Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar.

Bake in the preheated oven for 25 minutes.

Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set.

Transfer pie dish and let it cool.