Courtesy of Cook's Illustrated, with our pie crust.

Note: if using frozen peaches, use approximately 7-8 cups of sliced peaches. (When we did this the first time with frozen peaches, we used 6 heaping cups (3x2 heaping cups) and it wasn't quite enough.) Defrost peaches overnight and strain (and reserve) the liquid before continuing with rest of recipe. The strained liquid may be added back later depending on how much juice is released from the peaches when they macerate in the sugar mix.

Ingredients
3 lbs peaches, (peeled), pitted, quartered, and each quarter cut into 3 pieces
1/2 cup plus 2 Tbsp plus 1 Tbsp sugar
1 tsp grated lemon zest plus 1 Tbsp juice
1/8 tsp salt
2 Tbsp low or no sugar needed pectin
1/4 tsp ground cinnamon
Pinch ground nutmeg
1 Tbsp cornstarch
2 pie crusts

Instructions
Toss peaches, 1/2 cup sugar, lemon zest, lemon juice, and salt in a large bowl and let stand 30 mins - 1 hour.

Separately, combine pectin, cinnamon, nutmeg, and 2 Tbsp sugar in a small bowl. Set aside.

Prepare your pie crusts and preheat oven to 425 degrees.

Transfer 1 cup peach mixture to a (different) small bowl and mash with fork until pasty.

Drain remaining peach mixture in a colander set in a bowl to capture juices. Measure juices - reserve 1/2 cup for recipe and discard (aka drink) the rest.

Return peaches to bowl and toss with cornstarch.

Mix peach juice and pectin mixture to a 12" skillet and whisk to combine. Cook over medium heat, stirring occasionally, until pectin is dissolved and mixture is slightly thickened (3-5 mins). Remove skillet from heat, add peach pieces and peach paste, and toss to combine.

Pour peach mixture into pie plate lined with bottom crust. Make a lattice on top. If desired, spray with water and sprinkle with remaining 1 Tbsp sugar.

Place pie on baking sheet and bake until crust is set and beginning to brown, about 25 mins.

Rotate pie and reduce oven temperature to 375 degrees. Continue to bake until filling is bubbling and crust is deep golden brown, 25-30 mins longer.

Let cool on wire rack for 3 hours before serving.