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.

Serve warm with ice cream or whipped cream!