5 cups sliced ripe peaches, peeled and sliced *the skin should come off easily when using your fingers ▢⅓ cup brown sugar ▢⅓ cup sugar ▢3 tablespoons cornstarch ▢½ teaspoon cinnamon ▢⅛ teaspoon ground nutmeg ▢⅛ teaspoon salt ▢1 tablespoon lemon juice ▢1 teaspoon vanilla extract ▢1 ½ tablespoons butter, cut into small pieces ▢2 rounds pie crust, homemade or store-bought ▢1 egg
Turn the oven to 400°F. Prepare pie crust and line a 9-inch pie dish; refrigerate.
Peach slices should be added to a large mixing basin. Allow fruits to rest for thirty minutes. Remove liquid.
Toss in the sugars, cornstarch, vanilla extract, cinnamon, nutmeg, salt, lemon juice, and salt. Coat thoroughly. Peaches should be poured into the prepared crust. Applique a tiny amount of butter over the peaches.
To form a lattice crust, slice the remaining dough round into thick segments. Spread over the dough and plait. After trimming and sealing the crust's edges, flute or crimp it with a utensil.
After whisking the egg, brush it gently over the lattice and its edges.
Bake for an additional 45 to 55 minutes. Cover the crust of the tent with foil for the final ten minutes, if required. Before serving, remove from the oven and allow to chill for at least one hour.