Preheat oven to 400°F. Prepare crust as directed on box for a two-crust pie, using a 9-inch glass pie plate. Spoon peach pie filling into the crust.
To make lattice top, cut second crust into ½ inch wide strips. Weave strips on top of the filling in a lattice design. Trim strips to be even with bottom crust. Fold bottom crust over strips, seal and crimp edges.
Brush crust evenly with beaten egg. Bake 60 minutes, covering edges of crust the last 20 minutes of baking. Cool 1 hour before serving.
