Preparation Steps

• In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
• In a separate bowl, gently combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Let stand for 10 minutes.
• Pour the peach mixture into the prepared pie crust.
• Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut vents in the top crust to allow steam to escape.
• Bake for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, cover them with aluminum foil.
• Let the pie cool completely on a wire rack for at least 2-3 hours before serving.
• While the pie is cooling, in a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Serve slices of the cooled pie with a dollop of the whipped cream.