• Prepare pie crust. Store in refrigerator until ready to use.
• Preheat oven to 375℉.

Prepare the Peaches

• First, blanch the peaches to remove the skin.

  Fill a medium bowl with water and several ice cubes. Place next to the stove. Bring a medium sauce pan filled ⅔ with water to a boil. Working in batches, place 4-5 peaches in the boiling water using a slotted spoon. Allow to boil for 30 seconds - 1 minute. (For riper peaches, boil less, and for firmer peaches, boil longer.)

  Use slotted spoon to remove the peaches and immediately place them in the bowl of ice water. Place another batch of peaches in the boiling water and repeat this process.

  While the peaches are boiling, you can start peeling the skin off the peaches in the water bath. Once peeled, transfer the peaches to a cutting board. If the water gets warm during this process, add more ice cubes.
• Once all the peaches are blanched and peeled, cut in half, remove the pit and slice into ~1/2 inch thick slices. Place sliced peaches in a large mixing bowl.
• Add the lemon zest, lemon juice, and vanilla extract to the peaches and stir to mix in.

Whisk together the Dry Ingredients

• In a separate small-medium bowl, whisk together the sugar, corn starch, cinnamon, nutmeg and salt. Pour this mixture over the peaches and stir until combined. Set aside.

Assemble the Pie

• Roll out the bottom pie crust with a rolling pin. Use the rolling pin to carefully pick up the crust and place it in the pie tin. Press the pie crust to fit the pie tin.
• Pour the peach mixture into the bottom crust. Cut the remaining 2 tbsp butter into 6-8 pieces and place over the top of the peaches.
• Roll out the remaining pie crust and place on top of the peach mixture. Use your fingers to press together the edges of the pie crust. Use a knife to make several slits in the top of the pie crust for ventilation.
• Place the pie crust on the middle oven rack. Place a large baking sheet lined with parchment paper on the bottom rack to catch any drips from the pie. Bake for 55 minutes. The crust should appear golden brown when done.
• Remove the pie from the oven and allow to cool at least 2-3 hours before serving.

  Note: You can serve earlier than this, but the filling will not be set and will still be quite hot.