Preheat your oven to 425°F. Place a baking sheet on the lower rack to catch any drips.

Roll out the bottom pie crust and fit it into a 9-inch pie dish. Allow the edges to hang slightly over the side.

In a large mixing bowl, toss the sliced peaches with lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated.

Pour the peach filling into the prepared pie crust. Dot the top with small pieces of butter.

Roll out the second pie crust and place it over the filling. You can lay it flat or cut it into strips to form a lattice top. Trim and crimp the edges to seal.

Brush the top crust with milk and sprinkle with coarse sugar.

Cover the edges of the pie with foil to prevent over-browning.

Bake in the preheated oven for 20 minutes. Then reduce the temperature to 375°F and continue baking for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.

Cool the pie on a wire rack for at least 2 hours before serving.