For the Filling:

1. Preheat oven to 425℉.
2. Prepare peaches by cutting a shallow x across the top and bottom of the peach. Blanch in a large pot of boiling water for 1 minute. Remove to a bowl of ice water. Peel peaches and slice into ¼” thick slices.
3. Place them in a large colander and toss with lemon juice to drain some of the liquid off, about 10-15 minutes.
4. While the peaches drain, prepare the crusts. Roll out both crusts into 11” circles. Gently place one of the crusts into a deep-dish pie plate, making sure to press it down into the corners, leaving at least 1” overhang.
5. Cut the other crust into strips of differing widths with a sharp knife, pizza cutter, or pastry wheel. I used 5 thick 1” strips and 10 small ¼” strips.
6. Place the drained peaches into a large bowl and add the brown sugar, flour, spices, salt, and vanilla, tossing until well combined.
7. Pour the peaches into the bottom crust and press gently making sure the filling is evenly distributed. Dot the top of the peaches with the cubes of butter.

For the Lattice Crust:

1. Use the strips of dough to create a lattice top crust. Save the longest strips from the middle of the crust to use across the middle of the pie, and the shorter strips for the shorter edges of the pie. This will ensure the strips are long enough to reach across the pie tin.
2. Attach 6-8 strips of dough across the top edge of the pie tin so the strips run vertically across the pie, securing them to the bottom layer of crust by firmly pressing them together where they meet.
3. Pull back every other vertical strip until it is almost off the pie, and place your first horizontal strip, then pull the vertical strips back down.
4. For the next horizontal strip, you will pull back the vertical strips you left flat last time. Then place your horizontal strip and pull the vertical strips back down overtop.
5. Continue this pattern of pulling back the vertical strips and placing the horizontal strips until you have a full crust. Press all the ends of the strips into the bottom crust so all strips are sealed. Remove excess crust with a knife or scissors. You can use your hands or a fork to flute the edge of the crust. This ensures the strips stay in place.
6. In a small bowl, whisk together the egg and water. Brush crust with egg wash and sprinkle with coarse sugar if desired.

To Prepare:

1. Bake at 425℉ for 15 minutes then reduce oven to 350℉ for 45-55 minutes or until the crust is golden brown and flaky and the filling is bubbling through the holes. Do not remove the pie before the filling bubbles or your pie will be runny. If the crust starts to get too brown, you can cover it with a pie crust shield or tent with foil and continue to bake the pie.
2. Remove from the oven and let cool at room temperature for at least 2 hours. Once the pie is completely cool you can cut it. For the cleanest cuts, chill the pie in the refrigerator for 2+ hours. Serve with vanilla ice cream or whipped cream.