• Prepare pie dough.
• Put the peaches, sugar, whiskey, and salt in a big bowl and let them 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, cook 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 Inch Pie Dish. Fill with peaches and create the lattice top.

To Freeze the Pie

• Place it in the freezer until completely chilled, then wrap well in plastic and return to freezer until ready to bake.

To Bake the Pie

• Preheat oven to 425°F. Brush top of pie with egg wash and sprinkle with sugar.
• Bake on a baking sheet (in case the juices runneth over). If the pie was frozen, it goes into the oven frozen, 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°F and continue baking until the filling is bubbling and clear. This can take anywhere from 45 additional minutes to 1 1/2 hours (if it was frozen) and you may need to tent the edge of the pie if it starts to brown before the middle is done.
• Cool completely before slicing or the filling will be sloppy; tasty, but sloppy. Ice cream is not a must, but a strong suggestion!