To peel the peaches, the best method I’ve discovered is to slice a small X on the bottom side of the peaches and blanch them in boiling water for about 1 minute, then remove and shock in an ice bath. Once cooled the skin should slide right off.
Once the peaches are peeled, slice them up and put them in a large bowl with the honey, sugar, and lemon juice. Let the peaches sit for at least 30 minutes; this process can be done in the fridge overnight.
Once the peaches have macerated, strain the juice and put it in a saucepan with the cornstarch and thyme leaves. Whisk together and cook on medium heat until the liquid is thick and translucent. Set aside to cool.
Preheat the oven to 425 degrees.
Remove pie dough from the fridge and let it warm up slightly. Roll out the dough using one circle for the bottom of the pie and one for the top crust. You can, of course, make a decorative pattern here if you’d like. Place the pie plate with the fitted pie crust in the freezer and allow it to chill until the oven comes to temperature or for about 10 minutes.
Fill with the pie filling, add the crust top, and brush with egg wash. Bake at 400 degrees for 25 minutes and then reduce the heat to 350. The pie will be done when the filling is bubbling and clear. This could take an additional 30-45 minutes. If the pie crust begins to brown too quickly, you can cover the edges carefully with foil. Cool completely and serve with vanilla bean ice cream (Tillamook has my absolute favorite vanilla bean ice cream) and a sprinkle of flaky sea salt.