Roll out 1 of the pie crusts into a 12 inch circle and place in a deep dish pie pan. Leave an inch of dough overhanging the pie pan. Place in the refrigerator.

For the Lattice, roll out the second pie crust into a 12 inch circle. Use a pizza cutter or knife to cut eight, 1 inch strips. Place on parchment paper on a cookie sheet and place in the refrigerator until ready to use.

Place sliced peaches in a medium bowl, add lemon zest and juice and stir to coat the peaches. In a separate bowl, combine the sugars, flour, salt, and nutmeg. Add to the peaches and gently stir until they are coated.

Place the peaches in the pie crust and top with butter cut into cubes.

Place two strips of pie dough like a plus sign over the peaches. Place another strip perpendicular to one of the strips and pull back one end of the bottom strip and lay down another strip. Continue to weave the strips until you have used all 8 strips. Pinch the strips to the overhanging pie dough. Crimp around the edges.

Preheat the oven to 400º. Freeze the pie for 15 minutes. Remove and brush the crust with cream and sprinkle with demerara sugar. Bake for 30 minutes then reduce the temperature to 375º and bake an additional 30 minutes until the crust is golden brown and the peaches are bubbly.

Let cool for at least 2 hours on a wire rack. Then refrigerate until the juices have thickened.