Preheat oven to 425 degrees.

1. For the crust:  Make pie pastry as the recipe directs.  Roll one half of the dough out and fit into a 9-inch pie plate, about 12-inches, allowing the excess dough to hang about 1/2 inch over the edge of the pie plate.
2. For the filling: In a small bowl, whisk together the sugar, flour, and cinnamon and set aside.  Add the peaches to a large bowl and sprinkle the lemon juice over them.  Sprinkle the sugar over the peaches and lightly toss the peaches to coat with the sugar mixture.  Add the peach filling to the prepared pie shell and sprinkle the butter pieces over the top.
3. For the lattice top crust:  (see directions above recipe)  Roll out the second half of the dough into a 12-inch circle.  Cut strips about 1-inch wide or different widths if you prefer.  Arrange 5 to 6 across the top of the pie filling.  Arrange strips going in the other direction, weaving them over and under one another.  Press the ends of the strips into the edges of the bottom crust and fold under the edges of the dough.  Crimp or flute the edges as desired.
4. Brush the top crust with the egg and half & half and sprinkle with sugar.  Place foil around the edges to keep them from over-browning.  See my notes below on protecting the edges.
5. Bake:  Place the pie on an old cookie sheet.  Bake the pie for 15 minutes.  Reduce heat to 350 degrees and bake for approximately 45 to 50 minutes until the juices are bubbling through the top.  You can also place the end of a sharp knife through one of the peaches to see if they are tender.  You’re looking for two things, a done crust, and tender peaches.  Transfer the pie to a cooling rack and remove the foil.  Allow the pie to cool for at least 2 hours before serving, to allow the pie filling to set up.
6. Cover and refrigerate leftovers.