Step 1

Mix the sugar and brown sugar in a large bowl. Then, add the peaches and gently toss to coat them in the sugar. Cover the peaches and let them sit in the sugars for 1 hour.

Step 2

Prepare a work surface by dusting it with flour. Then roll half of the pie crust dough into a circle (1/8-inch thick). Move it to a 9-inch pie plate and trim it so it doesn’t go past the rim. Refrigerate while working with the filling.

Step 3

Preheat the oven to 400 degrees Fahrenheit. Drain the peaches, but save the juice for later. Mix the cornstarch, nutmeg, cinnamon, and salt in a small saucepan. Pour the reserved juice in slowly and gently, stirring slowly.

Step 4

Bring the mixture to a boil, then continue stirring and cooking for about 2 minutes. The mixture should thicken. Once it does, remove it from the heat and add the lemon juice and butter. Stir.

Step 5

Mix in the peaches gently. Don’t overmix. Then, pour the filling into the crust.

Step 6

Using the floured surface, roll the other half of the dough into another 1/8-inch thick circle. Then, cut it into strips approximately 1-1/2 inches wide.

Step 7

Lay these strips on top of the filling in a latticework pattern, trimming them if needed. Stick the strips to the edge of the bottom pie crust, sealing them with crimped (fluted) edges.

Step 8

Cover the edges of the pie with aluminum foil and bake in the preheated oven. Bake for about 40 minutes, then remove the foil from the edges. Return the pie to the oven and bake for another 10 to 20 minutes. The filling should be bubbly and the crust golden brown.

Step 9

Transfer the pie to a wire rack to cool for at least a few hours. Then slice and serve, topping with vanilla ice cream if desired. Enjoy!

Step 10

Mix 2-1/2 cups of all-purpose flour and 1/2 teaspoon salt.

Step 11

Use two knives or a pastry blender to add 1 cup of cubed cold butter. Continue mixing until it reaches a crumbly consistency.

Step 12

Slowly add ice water (between 1/3 and 2/3 cups, as needed). Toss the mixture with a fork while adding the water. Stop adding water when the dough sticks together after being pressed.

Step 13

Separate the dough into two equal halves. Mold each half into a disk shape, and wrap each separately in plastic wrap. Refrigerate for at least 1 hour or until ready to use.