Prepare dough for two crusts

1. Combine 2 ¼ cups of flour, 1 teaspoon salt, and 2 teaspoons sugar in a food processor and pulse briefly to mix.
2. Add 2 sticks of cold unsalted butter, cut into tablespoons, and pulse until the mixture is the consistency of oatmeal.
3. Remove dough and sprinkle in about 6 tablespoons of ice water, more if necessary, until you can form the dough into a ball. Press into a small disk, wrap in plastic, and refrigerate while you prepare the filling.

1. Peel 8 peaches by scoring the skin all the way around with a sharp knife and dipping into boiling water for a minute, then into ice water, one or two at a time.
2. Slice the peaches into a bowl and toss with1 tablespoon lemon juice. In a separate bowl combine 1 cup sugar, 2 tablespoons flour, and a dash (1/8 teaspoon) each of salt and nutmeg. Add this mixture to the peaches and toss until evenly blended.

1. Halve the dough and return one half to the refrigerator. Roll out the other half into a 10-inch round, enough to cover your pie plate and the edges. Use the roller to transfer the dough to the pie plate.
2. With a slotted spoon, add the peaches, leaving excess juice behind, and dot with 1 tablespoon of butter.
3. Roll out and add the top crust, pressing the edges with your fingers. Trim off excess dough and make several vent slits in the top crust with a sharp knife. Sprinkle 2 tablespoons sugar over the crust.
4. Bake in a 450-degree oven for 10 minutes, then reduce heat to 350 degrees and bake another 30 minutes or until top is golden brown. Allow to cool somewhat before serving.