Pie Crust

1. Combine flour, sugar and salt in a large bowl or the bowl of a food processor and mix.
2. Add in cold diced butter to flour mixture and either work in by hand (using your fingers to rub the butter into the flour, a pastry cutter, or two knives) or in a food processor by pulsing until the mixture is the texture of course crumbs.
3. Add in about half of the cold liquid (either the combo of water & vodka, or just water depending on your preference) and stir or pulse to begin combining. We are looking for the dough to start to come together into a ball and hold its shape when pressed together in your hand. Keep adding the remaining liquid, about a tablespoon at a time, until the dough starts to clump together. Only add enough liquid for the dough to hold together, you may not use it all.
4. Turn the dough out onto a lightly floured surface and gather/press it into a ball shape. Cut the ball in half, then flatten each half into roughly 1 inch thick disks.
5. Cover each disk in plastic wrap and refrigerate for at least 1 hour.

Filling

1. Mix all filling ingredients together in a large bowl and stir to combine. Let the filling hang out while you roll out the dough. This will allow time for the juices in the filling to accumulate in the bottom of the bowl. We want to discard the juice when filling the pie to avoid having a soggy bottom on the pie crust.

Assembly

1. Preheat oven to 425°F.
2. Roll out pie dough on a floured surface into a circle shape until it is about 1/8 inch thick. Roll the dough from the center outward, making sure to lift and turn the dough frequently to prevent sticking. Ensure that the circle is large enough to fill the bottom and sides of your pie plate (at least 12-13 inches in diameter for a 9 inch pie plate). Gently line the bottom and sides of the pie plate with the layer of dough.
3. Next, roll out the 2nd half of dough in the same way as above. You can choose to a) leave the dough whole and completely cover the top of the pie or b) cut the dough into strips and create a lattice pattern or c) have fun and create your own pattern for the top crust!
4. Strain the filling or use a slotted spoon to place the filling into the pie plate, discarding any accumulated juices.
5. Place the top layer of dough over the peach filling and join the top and bottom layers of dough together with a crimp or other decorative element to encase the filling.
6. Beat one egg for an egg wash and brush over the top of the pie. Sprinkle on coarse or granulated sugar on top of pie crust.
7. Bake at 425°F for 15 minutes. Lower the oven to 375°F and bake for a remaining 35-45 minutes, or until the crust is golden brown and the juices in the pie are bubbling.
8. Let cool completely before slicing.