• Preheat the oven to 400 degrees F.
• Line a baking sheet with a non-stick baking mat or aluminium foil.

Prepare the pie filling

• Peel and slice all of the peaches.
  
• In a medium-large sized bowl, combine the sugars, nutmeg, and cinnamon.
  
• Add the peaches to the sugar mixture and mix with a spatula to coat all of the peaches evenly.
• Add the corn starch one tablespoon at a time and mix with a spatula until there are no lumps of corn starch.
  

Assemble the pie

• See Pie Crust recipe (link in Notes section below), and follow the instructions for full top crust.
  

Bake the pie

• Place the pie on the lined baking sheet and bake in the preheated oven until the top crust has browned, about 50 minutes.
  

Cool the pie

• Remove the pie from the oven and allow it to cool at least 30 minutes before slicing. Though fresh warm pie is wonderful, the peach filling is especially delicious after being cooled in the refrigerator. The peaches will become cold and refreshing, and the filling also gets thicker so the pie will hold its shape better when sliced.
  
• Cover any remaining pie with aluminium foil or place in an airtight container and store in the refrigerator.