I mix flour, salt, and sugar in a large bowl. Then I cut in the cold butter until the dough looks crumbly. I add ice water one tablespoon at a time until the dough holds together. I split it in half, flatten both pieces into discs, wrap in plastic, and chill them for 30 minutes.

While the dough chills, I peel and slice the peaches. I toss them with sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. I let the mixture sit for about 10 minutes so the flavors blend.

I roll out one disc of dough and fit it into my 9-inch pie plate. Then I pour in the peach filling and dot the top with small pieces of butter. I roll out the second dough disc and place it on top—either as a full crust or lattice-style. I trim the edges, crimp them, and brush the top with an egg wash.

I bake it in a preheated 375°F (190°C) oven for about 45 minutes. I keep an eye on the crust—if it browns too fast, I cover the edges with foil. I let the pie cool for at least 2 hours so the filling sets properly.