This Peach Pie is bursting with subtly spiced peaches and baked in an all butter crust. Top with vanilla ice cream for the perfect treat!
Prepare the crust according to directions. Preheat oven to 400°F.
In a large bowl combine the peaches, sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt, set aside.
Roll one disk of dough into a circle about 1/8" or slightly thicker. Roll from the center out and turn the dough slightly while rolling. Place into a 9" pie plate. I have also made this recipe in a deeper pie dish. It just doesn't mound up as high.
Spoon filling into prepared pie crust. If there is a lot of liquid (more than 1/4 of a cup) I don't add it. If there is just a little in the bottom of the bowl that is ok to pour into the pie. Dot the top of the filling with butter. Place in the freezer while you roll the top crust.
Roll remaining disk of dough into a circle about 1/8" or slightly thicker. Roll from the center out and turn the dough slightly while rolling. Cut long strips of dough (about 12). Remove pie from freezer and arrange a lattice on top of the pie. Or just place the dough circle on top and cut slits on top to vent. Seal and crimp edges.
Lightly brush the top of the pie with an egg wash and sprinkle with coarse sugar, if desired. Place pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 350°F and bake for 50-55 minutes or until crust is golden brown and juices are bubbling.
Allow pie to cool at room temperature for 3 hours before serving.