Pulse flour, butter, sugar, salt, and water in a food processor until a shaggy dough forms.
Divide the dough between two pieces of plastic wrap.
Shape into disks and refrigerate for one hour.
Roll both disks of dough into
12-inch rounds, and place one
in a pie dish.
Cut the other into half-inch long strips to create the lattice.
Peel the peaches, and slice.
Combine with sugar, cornstarch, lemon juice, and
a pinch of salt.
Pour the peach mixture into the crust, and top with a lattice, overlapping the strips as you go.
Bake for 425°F for 20 minutes, then at 350°F for 30–40 minutes.