The Best Peach Pie, Ever.

I guarantee this next one will not disappoint. 

I was off my game (perhaps due to the few glasses of wine deep I was) while photographing the end result, but just trust me on this.  Peach season is winding down, so if you have the opportunity to grab a bunch before they're out, you won't regret it.

Pie Crust:
(If you have a kitchenaid mixer this will be the easiest thing you've ever made.)
1/2 cup butter
1 1/2 cups all-purpose flour
3/4 tsp salt
1/2 cup cold water (perhaps a bit more)

-If you have a stand mixer:  mix butter (softened for about 12 seconds in the microwave), flour, and salt until blended (into crumbles), slowly adding water as needed.
-If blending by hand, mix the first three with a fork until crumbly, then add water as needed until crumbles blend together.
-Wrap dough in plastic wrap and place in fridge for at least 30 minutes (this will make the roll out much easier and less messy).
-Split dough ball into two and roll the first ball on a clean, floured counter approximately 1-2 inches larger than the diameter of your pie plate.  
-Slide over pie plate and gently press crust so it fills out the bottom and trim the crust to make an even flap over the edges.

Pie Filling:
6-7 fresh peaches
1/3 cup flour
1/4 cup butter
1 cup granulated sugar

-Pit and slice all peaches (sliced fairly thin -- see photos for reference).
-Mix flour, sugar, and butter (melted for 10 seconds in the microwave and roughly cut into pats for easier mixing).
-Line pie crust (in pie dish) with a layer of sliced peaches.
-Sprinkle flour-sugar mixture over the top.
-Layer peaches, and then sprinkle flour-sugar mixture over top.
-Repeat until you've used all of your peaches.
-Top with basket weave pie crust.
-Use a fork around the edges of the pie plate to press crusts together.
-Shelter edges of pie crust with a little tin foil (I usually fold 2 sheets of tin foil into 4ths and wrap/pinch each around 1/2 of the pie dish) to prevent burning.
-Sprinkle remaining bits of flour-sugar mixture on top.
-Bake at 350 until crust is golden, approximately 40-50 minutes (our oven is so ridiculously hot - and my oven thermometer broke - so it took 30 minutes.  It's always a great idea to check on your pie every 5 minutes after the initial 30 minutes).
-Upon removal, let pie cool for 20 minutes before serving - top with vanilla ice cream (or coolWHIP if you're from my dad's hometown in upstate New York)... And I'll never turn down a slice or two of extra sharp cheddar with a good, sweet fruit pie.

I love summer.