Make a double batch of Basic Pie Crust - unbaked. Roll one crust for the bottom of the pie the second should be cut into strips 3/4" wide for the lattice top.

Preheat the oven to 350° F.

Place the peaches in a pot of boiling water for 5 to 10 seconds to loosen their skins. Peel the peaches. Then slice them into 1/4-inch slices. You should have 6 cups of sliced peaches.

In a medium-size bowl, mix together all the filling ingredients, except the peaches. Add the sliced peaches and toss to coat them evenly with the cornstarch and spice mixture. Pile the fruit into the unbaked pie crust.

Prepare the Egg Wash and brush it onto the rim of the crust. Top the pie with interwoven lattice strips. Trim from the edge of the pie any pastry extending beyond the edge of the pie pan, and seal by pressing lightly with the tines of a fork. Brush the lattice top with Egg Wash.

To bake the pie, place it on a baking sheet in the preheated oven, directly on the floor of a gas oven or on the lowest shelf of an electric oven. Bake for 1 to 1-1/4 hours, until the crust is golden and the filling is bubbling to within 3 inches of the center of the pie. Cool the pie before cutting and serving.