1 (9-inch) double pie shell
7 c. fresh peaches, peeled, pitted and sliced
1/2 c. sugar
1/3 c. brown sugar
1/4 c. butter
1 tsp. cinnamon
pinch of nutmeg and salt
1/4 c. heavy cream
1 egg white

Place peaches in bowl. Toss with sugars and spices. Pour cream in and stir. Place mixture in pie shell. Place remaining pie shell on top and flute edges. Cut several slits in top to vent. Brush an egg white on the top and place in the oven at 450°F for 10 minutes. Reduce heat to 375°F and bake for an additional 40 to 45 minutes. Serve warm with vanilla ice cream.