Step-by-Step Instructions

1. Prepare the Pie Crust:
   • In a large mixing bowl, combine the flour, salt, and sugar.
   • Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
   • Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Peach Filling:
   • In a large mixing bowl, combine the drained peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix gently to combine.
3. Assemble the Pie:
   • Preheat the oven to 375°F (190°C).
   • Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
   • Pour the peach filling into the crust, spreading it evenly.
   • Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape. Alternatively, create a lattice top by cutting the dough into strips and weaving them over the filling.
   • Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon of water) or melted butter for a golden finish.
4. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the crust starts to brown too quickly, cover the edges with aluminum foil.
5. Cool and Serve:
   • Allow the pie to cool completely on a wire rack before slicing and serving. This helps the filling set.