Prepare and refrigerate a double crust pastry. It's always better to roll it out once well chilled!
Peel and slice 6 cups of peaches. Toss the peaches in a large bowl with 1 cup sugar. Cover and set aside for about 1 hour.
Preheat oven to 400°F. Line a large baking sheet with foil. Set aside
Prepare a double crust and roll out half the dough. Fit the dough into the bottom of a 9-inch pie plate. Set aside.
In a medium saucepan, whisk the corn starch, nutmeg, cinnamon and salt. Drain the peaches reserving the juice. Whisk the peach juice into the corn starch mixture. Cook over medium heat until the syrup boils. Whisk constantly and cook for about 2 minutes or until mixture thickens. Remove from heat and stir in lemon juice, almond extract, and butter. Carefully fold in the peaches and any extra peach juice. Pour into the crust.
Roll out the remaining pastry and place on top of the peaches. Seal and flute the edges. You can make a lattice crust or cut vents in a solid top. Brush the top with a mixture of milk and one beaten egg. Sprinkle with raw or granulated sugar if desired. Cover the edges loosely with foil and bake on the foil lined baking sheet for 40 minutes at 400°F. Remove foil and bake an additional 10 minutes or until the crust is golden brown and filling is bubbly.
Cool before cutting. Serve at room temperature or slightly warm. Store leftovers in the refrigerator. Top with ice cream and cinnamon if desired.