2 1/2 c all-purpose flour
1 tsp salt
1 tsp sugar
1 c butter (two sticks)
Mix dry ingredients together. Using a pastry blender, cut in butter until it's about the size of peas. And 4-8 T ice water, one T at a time, mixing with a fork, until the dough will form a ball when you squeeze a handful of it. Divide into two equal portions, flatten into 1/2" thick discs and wrap in plastic wrap. Ideally, make this the day before and store in the fridge. To make your pie right away, put the dough discs in the freezer while you prepare the filling.
1/4 c flour
3/4 c sugar
1/2 tsp cinnamon
6-7 peaches, peeled and sliced, or about 4 1/2 to 5 cups
Mix dry ingredients and then add peaches. Mix well, but not to the point of smashing your peaches!
Cover your work surface and rolling pin with flour. Unwrap and roll out one dough disc, making a circle about 3" bigger on all sides than your pie pan (a 9" pie pan is ideal). Carefully roll the pastry halfway onto your rolling pin and drag it carefully onto the pie pan, centering it. Carefully press pastry into pie pan. Now put in your filling, spreading and being careful not to get any filling on the edges. Take about 1 1/2 T butter and make several dots on top of the filling.
Re-flour your work surface and pin; unwrap and roll out second disc, again making it amply bigger than your pie pan. Roll onto pin and then onto pie. With a paring knife, cut away extra crust around the pan, leaving at least 1" overhang of both layers all the way around. Turn the crust under, making an even ridge around the pie. Using your thumb and forefinger, pinch the crust together -- the motion I use is similar to untwisting a bottlecap. You can use a different design or even crimp with a fork; the important thing is that the top and bottom crust get pinched together in some way so as to be sealed together.
Cut a few slits or small shapes out of the top crust (this may also be done before putting the top crust on) so that steam can escape as it cooks. To make a pretty, crispy, sweet crust, brush the top with cream and sprinkle with sugar.
Bake at 425 for 20 minutes. Then, cover edges of the crust, reduce heat to 350 and bake for 30 minutes more. If you don't have one of these, cover the edges with strips of foil.
Although the temptation will be great, let it cool for at least half an hour before cutting into it! If you cut into it too soon, the filling will run; it needs time to cool and set up.
When you do cut into it... serve with vanilla ice cream and enjoy!