Prepare crust mix according to package directions. Shape into 2 disks, one slightly larger than the other; wrap. Refrigerate. Combine fruit bits, brown sugar, 1/2 cup granulated sugar, flour, cinnamon, vanilla and nutmeg; stir in peaches.
On floured surface, roll larger dough disk into 12 inch circle; fit into 9 inch pie pan. Spoon peach mixture into crust. Roll remaining dough into 9 inch circle; cut into 1 inch wide strips. Arrange in lattice pattern over pie filling; trim and flute edge. Refrigerate until firm, 15 minutes.
Place baking sheet on rack in oven; preheat to 375 degrees F. Brush crust with egg; sprinkle with remaining sugar. Bake on hot baking sheet 1 hour, 20 minutes or until golden and bubbly. Cool.
By Robin from Washington, IA
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