Tried-And-True Fresh Peach Pie

Double crust pie dough (unbaked) for lattice top or single crust pie dough if using crumble topping; my go-to pie crust recipe is here

6 to 8 large, ripe peaches (about 3 to 4 pounds; you'll need about 45 to 48 ounces peeled and sliced peaches for the pie)

1 tablespoon lemon juice

⅓ cup white sugar

⅓ cup brown sugar

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

Pinch of table salt

4 tablespoons cornstarch OR ⅓ cup tapioca flour (see note)

subheading: CRUMB TOPPING:

⅔ cup (5 ounces) light or dark brown sugar

¼ teaspoon cinnamon

1 cup (5 ounces) all-purpose flour

Pinch of salt

8 tablespoons butter, melted

Directions at melskitchencafe.com

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