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Peel the peaches and set into a large bowl. If the peach skins are difficult to remove, bring a pan of water to boil on the stove. place peaches into the water a few at a time for about 30 seconds. Remove from the boiling water with a slotted spoon to a bowl of ice water. The skins will easily slip off with the help of a paring knife.
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Cut the peaches into quarters, and then each quarter into 3 slices. Toss peaches with 1/2 cup sugar, lemon zest and 1 tablespoon fresh or bottled lemon juice and pinch of salt . Let sit for 30 minutes.
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Meanwhile, remove 1 cup of the peaches from the bowl and mash with a fork until a paste forms. The peaches should look similar to peach jam. Set aside until rest of peaches have macerated for 30 minutes in sugar.
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Turn the oven on to 425 degrees and set the rack on the lowest level in the oven.
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Using another bowl, Pour the peaches in sugar into a strainer and let the juice drain into a bowl or large measuring cup.
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You should have at least 1/2 cup of peach juice at this point. Measure out 1/2 cup of juice. Keep the rest of the juice to add to lemonade or smoothies.
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Place the drained peaches into a bowl and toss with 1 tablespoon cornstarch and 1 teaspoon of vanilla or almond extract if using.
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Place the peach juice into a pan on stove. Whisk the peach juice and 2 tablespoons pectin together over medium heat. Add 1/4 teaspoon ground cinnamon and pinch of nutmeg. Cook until mixture starts to bubble. Whisk for about 3-5 minutes and mixture becomes less cloudy and has a clear appearance.
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Remove from heat, pour pectin mixture over peaches in bowl and add mashed peaches.
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Toss the peach mixtures together lightly. Add remaining 2 tablespoons of sugar, toss.
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Fill the crust with the prepared peaches. Top the peaches with strips of dough, alternating as the second layer of dough strips are placed on top in the opposite direction. See post for hints on making a lattice top.
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Cut the edges of the dough strips so they are even with the bottom layer of crust overhang if possible. Gather the dough from the lattice top and the dough from the bottom layer of pie. Pinch together. Finish the edges of the pie by pinching the dough between your thumb and forefinger to make a pointed or rounded edge. Or simply press the dough to the edge of the pie plate with a fork!
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Brush the top of the pie with beaten egg, if desired and sprinkle generously with sugar, about 1 tablespoon.
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Place the pie on a thin cookie sheet or layer of foil in the oven on the rack. See tips for baking in notes.
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Bake at 425 for 25 minutes, then lower oven temperature to 375 and bake for an additional 30 minutes. Pie is done when filling is bubbly and top is golden brown and has been baked for 60-70 minutes.
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Remove from oven and let cool for at least 3-4 hours or let cool in refrigerator for 2-3 hours.