Choose fresh, tree-ripened peaches for best results. They should yield slightly to gentle pressure when squeezed.

Set things up by bringing a large pot of water to a boil. Then fill a large mixing bowl with ice water, and set aside.

Gently rinse 6 or 7 peaches (2.5 pounds) in cool water. You’ll need
6 cups sliced, peeled peaches (about 2 pounds)

Carefully submerge them in the large pot of boiling water for 30 to 60 seconds, depending upon how ripe they are.
More ripe = less time.
Don’t crowd them. They need the boiling water to move freely around them.

With a slotted spoon, quickly transfer them from the boiling water to the bowl of ice water.
Let them sit in the ice bath until they’re completely cooled.

Now just lift a corner of the peel, and gently pull it off. It’s super easy!

Slice each peach in half, and remove the pit.

I slice each half into 4 pieces because that’s how big I want them. You could slice them thinner, if you want.

In a large mixing bowl, gently mix the following
6 cups sliced, peeled peaches (about 2 pounds)
½ cup sugar
¼ cup packed brown sugar

Cover and let sit for 1 hour.

Roll out half of the dough into a very thin circle. Make sure that it’s much larger than your pie plate.
Gently fold the circle in half once. then again.

Carefully transfer the folded dough to the edge of the pie plate.
Unfold it once, then again. Make sure that it fits down into the bottom of the plate.
Trim the dough to 1 inch from the rim of the plate.

After an hour, drain the peaches, and reserve the juice. You should have about 2 cups juice. If you’re short, make up the difference with a little water or apple juice.

In a small saucepan, whisk together the following
3 tablespoons cornstarch
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Whisk in peach juice, and stirring constantly, bring to a boil. Cook and stir for 2 minutes.

It will be very thick.

Remove from heat, and stir in
2 teaspoons fresh lemon juice
1 tablespoon butter

Pour over peaches, and gently fold in.

Fill the bottom shell with the peaches and sauce.

Roll the other half of the dough into another circle, approximately the same size and thickness as the first.

Using a pizza cutter or sharp knife, cut the circle of dough into long strips.

1. Gently lay 5 or 6 of the strips across the top of the filling, spacing them apart evenly. Make sure the strips hang off the pie on both ends.
2. Fold back every other strip.
3. Lay another strip across the edge of the pie, perpendicular to all the others.

4. Replace the strips that were folded back, bringing them OVER the perpendicular one.
5. Now, fold back the strips that stayed in place last time, and lay another strip of dough across the pie as shown.
6. Replace the ones that were folded back.

Repeat the process until the top is completely covered with lattice.

Trim the ends of the strips so that they are just a little longer than the edge of the bottom crust.

Fold the strips over the bottom crust, and tuck the whole thing into the pie plate as shown.

Tuck it in all the way around.

Crimp or flute the edge to make it pretty.

Take a moment to admire what you made.

Tear a 12 x 12 inch square of foil.
Fold it in half two times to make a 6 x 6 inch square.
Cut a 2 inch arch out of the inside fold.

Unfold the foil, and flatten out the creases. Then shape it over an inverted mixing bowl.

Remove it from the bowl.

Gently place the foil dome over the pie, and bake at 400 degrees F for 45-50 minutes.
The dome will protect the crust from burning, but if your cook time is up, and the crust hasn’t browned, you can remove the foil, and leave the pie in the oven for an additional 5 minutes.

You can tell it’s done when the crust is golden and the filling is bubbly.

Remove from oven and cool on a wire rack.

Serve slightly warm with …

.. a scoop of vanilla ice cream.

DELICIOUS!