Press pie dough until 9” pie pan. Crimp edges and trim excess dough. (If using a store-bought crust, thaw crust fully.) Place pan in refrigerator for 20 minutes.

Preheat oven to 325°F.

Dock pie dough with a fork and then lay parchment paper over top of dough. Fill with dry beans or pie weights and bake for 10 minutes.

Meanwhile, using a medium mixing bowl, whisk together buttermilk, whipping cream, egg yolks, brown sugar, flour, salt, cinnamon, vanilla extract and almond extract.

Remove pie crust from oven and arrange sliced peaches in crust. Carefully pour liquid mixture over the peaches.

Bake for 60-65 minutes, or until center of pie is firm.

Let cool for at least 1 hour before serving. (I prefer to let this pool cool for ~30 minutes and then refrigerate for a couple of hours before slicing and serving.)

Serve with a dollop of fresh whipped cream (or a scoop of vanilla ice cream).

Using an electric mixer, whip the heavy whipping cream, powdered sugar and vanilla extract together until stiff peaks form. After dolloping whipped cream onto the slice of pie, garnish with a tiny pinch of ground nutmeg.