For the pastry (from Barefoot Contessa):
* 2 cups all-purpose flour
* 1/2 teaspoon kosher salt
* 1 tablespoon sugar
* 12 tablespoons (1.5 sticks) cold unsalted butter, diced
* 1/2 cup ice water
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. When ready to use, roll out on a floured board. Line a pie pan (or tart pan) with half the dough and set aside the remainder to use as a top crust.
Peach Pie Filling (from The Joy of Cooking)
2 1/2 lbs. peaches
1/2 to 3/4 c. sugar
3 TBS. all purpose flour
3 TBS. lemon juice
1/4 tsp. almond extract (optional)
1/8 tsp. salt
3 TBS. butter, cut into small pieces
Milk, cream or egg wash (for brushing the top crust)
2 TBS. sugar
Combine the peaches with the sugar, flour, lemon juice, almond extract (if using) and salt. Let stand for 15 minutes, stirring occasionally.
Pour the filling into the bottom crust and dot with butter.
Cover the pie with a pricked or vented top crust or a lattice. Lightly brush with milk, cream or an egg wash. Sprinkle with the 2 TBS. of sugar.