Peel and slice 6-8 cups of fresh peaches. Mix with 3/4 cup of sugar, 1/4 cup of cornstarch, 1-2 tablespoons of lemon juice, and a pinch of cinnamon. Let the mixture sit for a few minutes.
reheat the oven to 375°F (190°C). Fit one crust into a 9-inch pie pan, leaving an overhang. Pour the peach filling into the crust and spread evenly.
Place the second crust over the filling. Create a lattice pattern or use a solid top with slits for ventilation. Seal the edges by crimping, and trim excess dough.
Brush the top crust with an egg wash (beaten egg with water or milk). Bake for 45-50 minutes or until the crust is golden and the filling is bubbly. Cover the edges with foil if they brown too quickly.
Let the pie cool completely on a wire rack before cutting to allow the filling to set. Cooling ensures the pie doesn't become too runny when sliced.
Serve warm or at room temperature, with ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days. Reheat slices in the oven or microwave for a fresh taste.