In a large bowl whisk both sugars together and toss gently with peaches to coat. Set aside for 1 hour.
After 1 hour
Preheat oven to 425 degrees
Prepare your selected bottom pie crust by placing in pie pan
In a small bowl combine corn starch, spices and water until smooth.
The peaches will be sitting in a bowl of juice, seperate the peaches and pour the juice in with the corn starch mixture. Set aside peaches for later.
Pour mixture into a small saucepan on low heat and whisk constantly until thickened. Stir in butter and lemon juice and continue to whisk until butter is melted.
Gently fold in peaches and pour filling into prepared crust.
Place top pie crust over filling (lattice or sheet and pinch edges of crust)
Brush egg white on top of crust and sprinkle the granulated sugar over top.
Bake for 10 minutes at 425 degrees then turn the oven temperature to 350 degrees for 40-45 minutes.
Check crust at apprx 20 minutes. If the edges are starting to brown cover the edges with foil for the remaining time.
Pie is finished when the top is lightly brown
Recipe by The Gingham Apron at https://www.theginghamapron.com/homemade-peach-pie/