Thaw the frozen unbaked pie dough. Line a pie dish with one crust; prick bottom with a fork. Roll out remaining dough; cut into 1/2-inch strips. Set aside.
Preheat oven to 400°F. Using a medium bowl combine first addition of sugar with flour and lemon peel; add nectarines and gently toss. Spoon into unbaked pie crust.
Form a lattice crust by weaving the dough strips over nectarine filling. Seal and crimp edges. Brush lattice top with milk; sprinkle with remaining sugar.
Place on baking sheet; bake for 10 minutes. Reduce heat to 350°F and bake 45 to 50 minutes or until lattice top is golden brown and fruit is tender. Cool on a wire rack.