1In large bowl, combine sugars with peaches. Mix gently. Cover and let stand for 1 hour.
2Line pie pan with bottom crust. Drain peaches, reserving juice.
3In small saucepan, combine cornstarch, cinnamon, and salt. Gradually stir in juice. Cook over low heat for 2 minutes, stirring constantly until thickened. Remove from heat. Stir in lemon juice and butter.
4Gently fold in peaches. Pour into bottom crust.
5Cut remaining crust into lattice strips and make into a lattice top crust. (Or you can leave whole, if you wish.)
6Cover edges loosely with foil and bake at 400 degrees for 45 minutes or until crust is golden and filling begins to bubble. Cool on wire rack.