Toss the peaches with 1 cup of sugar and stir to combine. Let sit, tossing occasionally, until peaches are releasing juices, about 1 hour.
Prepare your pie crust as per instructions for the recipe you are using. If using our food processor pie crust (link below and in ingredients), roll out one crust (half batch) to a 12 inch circle on a lightly floured surface to fit a 9 inch pie plate. Roll or lift it into the pie dish and fit as needed to edges. Refrigerate the crust in the dish for 30 minutes.
Roll out the second pie crust (second half of the dough) to another circle or rectangle shape at least 12 inches in diameter. If making a lattice pie top, cut into strips and slightly separate. Chill the strips (or top whole piece) in the freezer for 30 minutes. (See note).
Peel the peaches and remove the pits. Cut into slices about 1/4 to 1/2 inch thick as desired.
Preheat oven to 425°F (218°C) and put a baking sheet lined with foil on the middle rack.
Drain the peaches, saving ¼ cup of the peach liquid. In a large bowl, combine the peaches, ¼ cup liquid, cornstarch, lemon juice, cinnamon, and salt. Toss until well combined.
Remove the two crusts from the refrigerator/freezer. Pour the peach mixture into the bottom crust pie dish and spread across.
After the frozen strips or top have sat out for about 5-10 minutes, they will be somewhat softer and easier to move. Cover the top of the pie with the top piece or make the lattice top. Trim, fold, and crimp the edges as desired to seal.
Lightly beat the egg white. Brush the top crust piece(s) with the egg white. Sprinkle with 1 Tablespoon sugar.
Place on the foil lined baking sheet and bake for 20-25 minutes until the crust is a golden brown.
Reduce heat to 375°F (190°C), rotate the baking sheet, and cook until the juices are bubbling and crust is a deep golden brown, approximately 25-30 minutes more.
Let the pie cool on a cooling rack until set, approximately 2 hours. Serve either warm or at room temperature.
Pie can be made fully in advance up to one day ahead, or make the crust, cover, and refrigerate before rolling out up to 2 days in advance.Learn how to peel peaches for this recipe.I like to use my Easy Food Processor Pie Crust for this recipe. One recipe makes two crusts, perfect for this pie.Get perfect pie crust tips that you can incorporate into your baking.If using a full top crust instead of lattice or strips, cut venting slits into the top to allow steam to escape. You might also end up with a thinner filling (more liquid) since it cannot evaporate as easily.