Preheat oven to 500, and bring a large saucepan of water to a boil. Add all the peaches & boil for 2 minutes, then remove them and immediately plunge them into a large bowl filled with ice water. Roll out your bottom crust and place it in a shallow pie dish (you don’t want to use a deep dish pie plate for this pie). Peel the peaches, using a pairing knife, then cut them into about 3/8″ slices.
Place the sliced peaches into a large bowl and add the tapioca, lemon juice, cinnamon, nutmeg and salt. Toss to combine, then pour mixture into your dough lined pie plate. Roll out your top dough and cut into strips to make a lattice topping, and add it to the top of the pie. Lightly brush or spray the lattice topping with water and sprinkle with sugar.
Line a cookie sheet with aluminum foil sprayed with cooking spray, then place your pie on the tray. Lower oven temperature to 425 and place pie in oven and cook for about 25-30 minutes, or until crust begins to brown. Rotate the pie and reduce the oven temperature to 375 and continue baking for another 25-30 minute longer, or until crust is a deep golden brown and the juices are bubbling. Remove from oven and cool for 2 hours before serving.