Instructions

1. Preheat the oven to 425 F. Prepare two pie crusts. You’ll press one of the crusts into the bottom of the pie dish and chill it in the freezer as directed. The second, you’ll roll out and cut into strips that will be used to form the lattice topping.
2. Arrange one pie crust dough into a pie dish and freeze. Roll the second pie crust dough and cut into 1-inch thick strips, refrigerate until ready to top the peach pie.
3. It Is important to drain the peaches in a colander, this helps your pie to not be soupy when cut.
4. Place the peaches, sugar, and flour in a large saucepan set over low heat. Stir well and simmer over low heat until a thick syrup has formed, about 10 minutes.
5. Remove from heat and set aside and allow to cool slightly.
6. Remove pie plate from the freezer and the strips from the refrigerator.
7. Pour peaches on top of the bottom dough. Arrange the strips on top of peaches in a lattice pattern. Brush with melted butter and sprinkle top of cobbler with 2 tablespoons sugar.
8. Place the pie into the oven and bake until the crust has browned, about 30 minutes. If your top crust is getting to brown and the pie still has baking time left, place foil on the top and continue baking.
9. Remove from the oven and let it cool. After the pie has cooled completely, refrigerate it for a couple hours before cutting. You can also freeze this pie. After you bake it, let it cool to room temperature. Wrap it tightly in aluminum foil, I also like to add a good layer of plastic wrap. The frozen pie will keep up to four months.