Fresh Lattice-Top Peach Pie

1. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.
2. Roll other disk of dough into 13-1⁄2 by 10-1⁄2-inch rectangle on lightly floured counter, then transfer to parchment paper–lined baking sheet. Trim dough to 13 by 10-inch rectangle and slice lengthwise into eight 13-inch-long strips. Separate strips slightly, cover with plastic, and freeze until very firm, about 30 minutes.
3. Toss peaches and 1 cup sugar together in large bowl and let sit, tossing occasionally, until peaches release their juice, about 1 hour. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 425 degrees.
4. Drain peaches thoroughly in colander, reserving 1⁄4 cup of juice. In large bowl, toss drained fruit, reserved juice, cornstarch, lemon juice, cinnamon, nutmeg, and salt together until well combined.
5. Spread peaches into dough-lined pie plate. Lay 4 parallel strips of chilled dough evenly over filling. Weave remaining strips in opposite direction, one at a time, to create lattice (if dough becomes too soft to work with, refrigerate pie and dough strips until dough firms up). Let strips soften for 5 to 10 minutes, then trim overhang to 1⁄2 inch beyond lip of pie plate. Pinch edges of crust and lattice strips together, then tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using fingers. Brush lattice with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.
6. Place pie on heated baking sheet and bake until top crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 25 to 35 minutes longer. Let pie cool on wire rack until filling has set, about 2 hours; serve slightly warm or at room temperature.

WEAVING A LATTICE TOP
1. Lay 4 parallel strips evenly over filling. Weave fifth strip in opposite direction, lifting strips as needed to make weaving easier.
2. Continue to weave in remaining 3 strips, one at a time, to create lattice.
3. After letting strips soften, trim overhanging edges of dough to 1⁄2 inch beyond lip of pie plate. Press edges of bottom crust and lattice strips together and tuck underneath.
4. Create fluted edge around pie, using index finger of 1 hand and thumb and index finger of other.