Remove pie crust and stretch it out with a rolling pin to desired size for baking Pyrex dish (it may take one crust plus a small piece from crust two).

In a large Pyrex dish, place your pie crust so it fills the dish on both sides.

Place in oven and bake for about 20 minutes just enough so your foundation isn't doughy.

While crust is in the oven, pour peaches into a large pot on medium low heat.

Stir in your white sugar, brown sugar, cinnamon, nutmeg, vanilla extract and lemon juice. Stir gently until all ingredients are combined well.

In a small bowl combine water and cornstarch. Whisk together to create a slurry.

Pour slurry concoction into peach mix and stir to thicken your filling. Remove from heat.

Remove Pyrex after 20 minutes and pour Peach mixture in.

Roll out your remaining pie crust and cut into long 1 inch wide strips.

Place pie crust strips lengthwise then crisscross like a basket weave (pretty pretty).

Brush melted butter over the top of your pie crust basket weave and sprinkle a bit of sugar and cinnamon over the top if you like.

Place back in the oven and bake for an hour.