In a large bowl, mix flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide in half, wrap in plastic, and refrigerate for 30 minutes.
Cook the Filling:
In a saucepan over medium heat, combine peaches, sugar, butter, cinnamon, nutmeg, and water. Cook for 5–7 minutes until the mixture thickens slightly. Stir in vanilla and flour to bind. Remove from heat and let cool slightly.
Assemble the Pie:
Preheat the oven to 375°F (190°C). Roll out one portion of the chilled dough and line a 9-inch pie pan. Pour the peach filling into the crust. Roll out the second portion of dough and place over the filling. Seal the edges and cut slits on top to allow steam to escape.
Bake:
Bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.
Cool & Serve:
Allow the pie to cool slightly before slicing. Serve warm with a scoop of vanilla ice cream if desired.
Serving & Storage Tips
