3 pounds fresh freestone peaches, peeled and sliced
1 cup white sugar, divided
1 tiny pinch salt
¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch cayenne pepper
1 pinch ground cinnamon
1 pastry for a 10-inch double crust pie
1 ½ tablespoons butter, cut into tiny pieces
1 tablespoon heavy whipping cream, or to taste
1 tablespoon white sugar, or to taste
Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2: Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
Step 3: Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
Step 4: Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
Step 5: Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
Step 6: Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
Step 7: Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
Step 8: Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.