Fresh peach pie is a combination of cinnamon, almond extract, ripe peaches and a flaky dough crust. The dough can be made on the same day or up to a week in advance.
Make the crust by combining 2 1/4 cups all-purpose flour, 2 tablespoons sugar, 1/4 teaspoon salt and 1 cup chilled cubed butter in a food processor. Pulse until the mixture resembles fine crumbs. Add 4 tablespoons ice water, and pulse until the mixture forms a ball. If it is still dry, add more ice water 1 tablespoon at a time. Form a round, chop in half, and make two disks. Wrap the disks in plastic wrap, and chill for 30 minutes.
Preheat the oven to 450 degrees. Sprinkle flour onto a work surface. Roll the dough out into a 12-inch circle, and place into a 9 1/2-inch pie pan. Roll out the second disk into a 10-inch circle, and cut it into 1-inch strips.
Toss 10 sliced peaches with the juice of 1 lemon and 1/2 teaspoon almond extract together in a large bowl. In another bowl, whisk 2/3 cup flour, 1 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/2 teaspoon salt. Mix the dry ingredients into the peaches, and pour into the crust. Sprinkle with 3 tablespoons chopped butter, and lace the dough strips over the filling. Crimp the edges, and brush with an egg wash.
Bake for 10 minutes. Lower the temperature to 350 degrees, and bake for another 50 minutes. Cool for 30 minutes.