1 single crust pie dough
4 medium fresh peaches
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Egg wash (1 large egg whisked with 2 tablespoons cold milk or water)
2 tablespoons coarse sugar
Roll the pie dough into a 10-inch round. Keep it chilled while you prepare the peaches.
Preheat the oven to 375 degrees. Remove the skin from the peaches and cut into 1/4-inch thick slices. Toss with the lemon juice, granulated sugar, cinnamon and nutmeg. Transfer the pie dough to a parchment paper-lined baking sheet. Pile the peaches in the center of the dough, leaving a 1-inch border. Brush the border lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border.
Brush the pleated edge of the pastry lightly with egg wash and sprinkle with coarse sugar. Bake until the pastry is golden brown and the peaches are hot and juicy, about 25 minutes. Remove from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.