Put the peaches, sugar, whiskey, and salt in a big bowl and let sit for at least 30 minutes, but longer is better. This releases the juices from the peaches. Strain the peaches and mix the juices with the cornstarch. In a saucepan, cooking the cornstarch mixture until it is thick and translucent. Add the thickened juices back to the peaches in a large bowl.

Roll out the pie dough and put it in a 9″ pie dish. Fill with peaches and create the lattice top.

Brush top of pie with egg wash and sprinkle with sugar. Bake on a baking sheet (in case the juices run over). Cool completely before slicing.

To freeze the pie, place in freezer until completely chilled, then wrap well in plastic, and return to freezer. When ready to bake, place frozen pie in 425-degree oven, don’t defrost. It will just take much longer to bake and you will probably need to tent the crust.

After 30 minutes, drop the temperature to 350 and continue baking until the filling is bubbling and clear. This can take anywhere from 45 additional minutes to 1 1/2 hours (if frozen) and you may need to tent the edge of the pie if it starts to brown before the middle is done.

Kitchen Notes: I used a Pillsbury roll out pie crust for the bottom and lattice. I marinated the peaches, sugar, whiskey, and salt for longer than the 30 minutes called for—closer to an hour. When thickening the juice and cornstarch, be sure to use a whisk rather than a spoon to avoid lumping. I used brown sugar rather than raw, but white would work, too. America’s Test Kitchen ranked Pillsbury roll out crust their favorite store-bought dough.