Gather all ingredients and preheat your oven to 450°F (220°C). Let the pastry sit at room temperature for easy rolling.

In a large bowl, gently toss peach slices with both sugars, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.

On a lightly floured surface, roll out one pastry sheet to fit a 9-inch pie pan. Transfer it carefully and let the edges hang over slightly.

Spoon the peach mixture into the crust, letting juices mound. Dot the top with small pieces of butter.

Roll out the second pastry and lay it over the fruit. Trim excess, press edges to seal, and flute. Cut a few small vents in the center for steam to escape.

Bake at 450°F for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 40 minutes, covering edges with foil if they brown too quickly.

Let the pie rest for at least 30 minutes to thicken. Serve warm with vanilla ice cream or whipped cream.