Place one pie crust in a 9 inch pie plate. Press the dough into the pan, being careful not to rip the dough. Set aside.

Peel the peaches and then cut them into ½ inch thick slices.

In a large bowl combine the peach slices, flour, brown sugar, sugar, cinnamon, and salt. Pour in the bourbon and toss to coat the peaches.

Immediately pour the pie filling into the prepared pie pan. Scatter the butter pieces on top.

Take the second pie crust dough and cut it into ½ inch strips using a pizza cutter. Make a lattice design on top of the pie, pinching the edges to seal. Make a fluted edge if desired. (Alternately, place the second crust on top, pinch the edges to seal, and cut several slits in the top of the crust to vent.)

Brush the top of the pie with the egg and sprinkle with the cinnamon and sugar mixture. Place the pie in the freezer for 15 minutes while preheating the oven to 425 degrees.

Bake the pie at 425 degrees for 15 minutes then reduce the oven temperature to 375 degrees. Continue baking for 45 minutes. If the crust is getting too dark, cover loosely with aluminum foil. Bake an additional 10 minutes or until the filling is thick and bubbly.

Cool on a wire rack for at least 2 hours before serving.