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1
Prepare pie pastry and refrigerate until firm enough to rollabout 1 hour.
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2
On a sheet of lightly floured wax paper, roll the pastry into a 12-inch circle with a floured rolling pin.
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3
Invert pastry over a 9-inch pie pan, center, and peel off the paper.
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4
Tuck the pastry into the pan, without stretching it, and sculpt the edge into and upstanding ridge.
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5
Place in the freezer for 15 minutes, then fully prebake and let cool.
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6
Combine the peaches, sugar, and lemon zest in a saucepan; cover and place over medium heat; bring to a low boil, stirring often (about 5 minutes).
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7
Reduce the heat to med-low and simmer 3-4 minutes or until quite juicy.
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8
Blend the lemonade and cornstarch together in a small bowl; add to the peaches.
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9
Cook at a low boil, stirring, for 2 1/2 to 3 minutes; the mixture should be rather thick.
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10
Scrape into a shallow bowl and let cool to room temperature.
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11
Fold the strawberries into the peach mixture.
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12
Scrape the mixture into the cooled pie shell, smoothing the top with a spoon.
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13
Cover with plastic wrap and refrigerate 3 hours or more.
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14
Make the topping shortly before serving: beat the cream in a chilled bowl, using chilled beaters with an electric mixer until soft peaks form.
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15
Add in the powdered sugar and vanilla; continue to beat until stiff but not grainy.
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16
Spread the cream on top of the filling, then slice and serve, dusting each slice with nutmeg, if desired.
