Preheat your oven to 425°F (220°C).
In a mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
Roll out one ball of dough on a floured surface to fit a 9-inch pie dish. Transfer dough to pie dish. Trim even with edge of plate.
In a large bowl, combine peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Pour into crust.
Roll out remaining dough to fit top of pie; place over filling. Trim, seal, and flute edges. Cut slits in crust to allow steam to escape.
Bake for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.