From The America's Test Kitchen (as you an see some of my lattice slipped but it's still good looking)
INGREDIENTS
1 recipe for double-crust pie dough (divided into two disks, wrapped in plastic wrap and chill for 30 minutes. When ready to roll out, allow both disks to sit at room temp for 30 minutes.
3 pounds peaches, peeled, pitted, and sliced 1/3 inch thick
1- 1 1/4 cups plus 1 tablespoon sugar
1 t grated lemon zest
1 T juice of lemon
1/8 t. salt
2 T low-or no-sugar-needed fruit pectin (like Sure-Jell)
1/4 t. cinnamon
pinch of ground nutmeg
1 tablespoon corn starch
DIRECTIONS
1. Roll one disk of dough into a 12-inch circle on a lightly floured surface, then fit it into a 9-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate for 30 minutes.
2. Roll the other disk of dough into a 13 1/2 by 10 1/2-inch rectangle, then transfer to a parchment-lined baking sheet. Trim the dough to a 13 by 10-inch rectangle with straight edges, then slice it lengthwise into eight 13-inch-long strips. Separate the strips slightly, cover with plastic wrap, and freeze until very firm, about 30 minutes.
3. Toss the peaches and 1/2 cup of the sugar, 1 t grated lemon zest, 1 T lemon juice and 1/8 t. salt together in a large bowl and let sit, tossing occasionally, until the peaches release their juice, about 1 hour. Combine in a separate bowl 2 T low-or no-sugar-needed fruit pectin, 1/4 t ground cinnamon and pinch of ground nutmeg and set aside. Adjust an oven rack to the lowest position, place a foil-lined rimmed baking sheet on the rack, and heat the oven to 425-degrees.
4. Remove 1 cup of the peach slices to small bowl and mash with fork until coarse paste forms.
5. Drain the remaining peaches thoroughly through a colander sat upon a bowl, reserving 1/2 cup of the juice. In a large bowl, toss the drained fruit, 1 T. cornstarch, until well combined.
6. Transfer the 1/2 cup of reserved peach juice from when you strained the peach slices into a skillet. Add pectin mixture and whisk until combined. Cook over medium heat stirring occasionally until slightly thickened and pectin is dissolved (liquid should become less cloudy) 3-5 minutes. Remove skillet from head; add peach pies and peach paste and toss to combine.
7. Spread the peaches into the dough-lined pie plate and weave the chilled strips of dough over the top into a lattice. If strip are too stiff let the strips soften for a bit., then trim, fold, and crimp the edges. Lightly spritz with water and sprinkle with the remaining 1 tablespoon of sugar.
6. Place the pie on the heated baking sheet and bake until the top crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer. Let the pie cool on a wire rack until the filling has set, about 3 hours; serve slightly warm or at room temperature.
