Make Pie Dough, wrap in plastic, refrigerate.

Cut an x across bottom of each peach. (for peeling later).

Immerse peaches in large pot boiling water.

Boil for about a minute. Remove. Cool. Peel.

Slice peaches.

Toss with , lemon juice and corn starch (or instant tapioca).

Allow to sit overnight or on counter for a few hours.

Drain juice. Use reserve juice for other recipes.

Taste peaches. Adjust for sweetness.

Take pie dough out 15 minutes before rolling.

Preheat oven to 425.

Roll and put dough into pan.

You can either make a lattice topping or cut out topping as seen here.

Spritz with water. Sprinkle with sugar.

Bake on rimmed baking sheet.

Bake for 25 minutes.

Reduce heat to 375 and bake 30 to 35 minutes longer, less if using tart pan. You may need to cover the crust with foil to avoid burning. I use these covers.

Cool completely.