Step 1

Preheat the oven to 425 degrees F.

Step 2

In a small bowl, mix together the sugars, cornstarch, nutmeg, cinnamon, and salt.

Step 3

Peel the peaches, remove the pit and slice thinly.

Step 4

Add the peach slices to a large bowl.

Step 5

Sprinkle the cornstarch-sugar mixture evenly over the peaches, a tablespoon at a time and mix thoroughly before adding additional cornstarch-sugar. Adding it gradually ensures it won't clump and not be evenly distributed.

Step 6

When all of the cornstarch-sugar mixture has been added, add the lemon juice and mix to combine.

Step 7

Spoon the peaches into the prepared pie shell and spread out evenly. Dot the top of the pie with small pats of butter.

Step 8

Place the unbaked pie on a baking sheet covered in foil or parchment paper and place in the oven.

Step 9

Bake the pie for 15 minutes, and reduce the oven temperature to 350 degrees. Bake at 350 degrees for 30 minutes. Remove the pie from the oven and cover the crust with strips of aluminum foil to keep it from burning.

Step 10

Return the pie to the oven and bake for an additional 30 minutes to allow the filling to become bubbly and thick.

Step 11

Remove the pie from the oven and allow it to cool completely before cutting.