This fancy fresh peach pie is like your best summertime memories, baked into a classic double crust and served with a scoop of vanilla. It wraps ripe seasonal peaches, cinnamon, nutmeg, and sweetness in a delicate and flaky French butter crust.

The whole pie takes two sticks of butter, or 16 tablespoons in all. Cut 14 tablespoons into pieces and stash them in the freezer, to be used for the crust. The other two tablespoons should be softened; they'll be used to dot the fruit mixture.

For the filling:
5 cups peeled, sliced fresh peaches
2 tablespoons lemon juice
1 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 tablespoons (1/4 stick) butter

For the crust with lattice top:
2 cups sifted all-purpose flour
1/2 teaspoon salt
14 tablespoons (1-3/4 sticks) butter, thoroughly chilled
About 6-8 tablespoons of ice water
1 egg white, lightly beaten

Prepare the filling.
Add the lemon juice to the sliced peaches. In a small bowl, combine the sugar, flour, nutmeg, cinnamon, and salt, and mix thoroughly. Add to the peaches and stir to evenly distribute.

Prepare the crust dough.
Add the salt and chilled butter to the flour in the bowl of a food processor. Pulse repeatedly until the mixture has the texture of coarse crumbs. Add the water and pulse, one tablespoon at a time, until the dough starts to ball up. Turn the dough onto a floured surface. Divide into two unequal parts (about 60-40), form into discs, wrap in wax paper, and refrigerate for an hour.

Make the bottom of the crust, which we'll pre-bake. 
Preheat the oven to 425F. Remove the larger of the two dough pieces from the refrigerator and roll it out on a floured surface to about 1/8" thick. Carefully place the rolled dough in a 9" pie pan. Trim to an inch or less all the way around, fold the excess over, then flute the edge by pressing down with the back of a fork. Brush the beaten egg white over the surface of the crust. Bake on the oven's middle rack at 450F for 6 minutes, then remove from oven.

Make the lattice work for the top.
Remove the second dough ball from the refrigerator and roll it out into a 1/8" thick circle that's about 10" in diameter. Cut into 10 strips. Arrange the strips in a lattice on a sheet of wax paper. If you've never made a dough lattice, follow the instructions here: http://dish.allrecipes.com/how-to-make-a-lattice-pie-crust-the-easy-way/

Fill and bake.
Fill the pre-baked shell with the peach mixture. Dot with the softened butter. Carefully slide the lattice onto the filled crust, trim the lattice strips as needed, then press carefully down on the edges, sealing aaround the rim and taking care for the hot pan. Bake at 425F for ten minutes, then reduce heat to 350F for about 30 minutes, until deep golden brown, checking regularly to insure against over cooking.