Divide the dough into 2 disks and chill.

Remove one of the chilled disks of pie dough from the refrigerator and let it stand a few minutes at room temperature until it is pliable.

Roll the dough out into a large circle, about 11 to 12 inches in diameter. Fit the dough into the pie plate and refrigerate while you prepare the filling.

In a large mixing bowl, combine the peeled and sliced peaches, sugar, lemon juice, cinnamon, and salt, folding gently to combine.

Taste one of the peaches and add additional sugar for sweetness or lemon juice for tartness if you think it’s necessary.

Sprinkle the cornstarch evenly over the top and gently stir to mix it in.

Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill.

Remove the second pie crust from the fridge. For a simple rolled-out top crust, roll the pie crust into a 9-inch circle and transfer it to the top of the chilled pie. Slash vents in a few places using a sharp knife.

For a lattice crust, roll out the dough into a wide rectangle. Cut evenly-sized strips of dough and weave the strips into a lattice top for the pie.

Trim the edges off the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges.

Chill the assembled pie in the refrigerator for at least 30 minutes.

Preheat the oven to 400°F.

Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage.

Whisk the egg and tablespoon of milk together in a small bowl.

Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet.

Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.

Let the pie cool completely on a wire rack and then warm briefly in the oven before serving.