Make pie dough as in pie crust recipe. Begin with the filling when you have frozen the unbaked pie crust in the pan.

Pre-heat oven to 340 Fahrenheit (170 Celsius).

Slice peaches in half and peel off the skin. Slice and add to a large bowl along with chopped strawberries. Toss in the lemon juice and add to a colander. Let this drip for 15 minutes, stirring occasionally.

In a large bowl, combine all the other ingredients for the filling: lemon zest, both sugars, cornstarch, flour, spices, and salt. Combine with the drained fruit.

Make the top crust: Roll out to a large circle about the size of your pie pan. Using a pizza cutter, cut 1 inch strips.

Take the pie pan out of the freezer and pour the peach filling into it. Top with the strips of pie crust in a lattice pattern or any pattern you like.

Lattice pattern: Take every other strip and line your pie pan vertically with at least 1 inch in between each strip. Turn every other strip backwards and add horizontal strips on top.

Brush egg wash on top and sprinkle with coarse sugar. Bake on the bottom rack for 40-45 minutes. Change to the middle rack and increase temperature to 400 Fahrenheit (200 Celsius) for the last 7 minutes.

Cool completely in the pan before slicing. Perfect with a scoop of ice cream.