Make the pie dough. Mix flour, butter and salt with the fingertips or the pulse function of a food processor until the mixture resembles a coarse meal. There should be butter pies in the mixture.
Add egg yolks and vinegar to 1/4 cup of ice water and stir to mix. Pour 4 teaspoons of this mixture over the dough and stir gently or let it pulse. Collect a golf ball sized dough and squeeze it to combine. If it does not stick together, add a little more liquid and stir or pulse, and check it again. Repeat as needed.
Turn the dough onto a lightly floured surface and fold it into a rough ball. Divide the ball in half with a knife or a spatula, then divide each serving in half again and then in 8 portions. Smooth each serving of dough once or twice with the heel of your hand to widen the balls of butter, and then fold the dough into a ball. Divide this ball in half.
Smooth each ball into a 5- or 6-inch disk, one slightly larger than the other. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.
Preheat oven to 425. Making cake filling: Mix the peaches, lemon juice, sugar and flour in a large bowl and mix gently. Put aside.
Remove the larger dough slice from the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pate. Add peaches. Sprinkle with the ground nutmeg.
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