Peaches 'n' Cream Pie

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter
• 2 tablespoons cold butter
• 1 egg
• 1 teaspoon cider vinegar
• 2 -3 tablespoons ice water
• 5 cups sliced peeled peaches
• 1 teaspoon lemon juice
• 34 cup sugar
• 1 tablespoon sugar
• 3 tablespoons all-purpose flour
• 34 teaspoon ground cinnamon
• 14 teaspoon salt
• 12 cup heavy whipping cream
• 1 tablespoon butter

1. In a bowl, combine flour and salt; cut in butter (both amounts) until mixture resembles coarse crumbs.
2. Combine egg and vinegar; add to flour mixture.
3. Add water, 1 tbsp at a time until dough forms a ball.
4. Divide dough in half.
5. Roll out one portion to fit a 9-inch pie plate; transfer to pie plate.
6. Trim pastry and set aside.
7. In a large bowl, combine peaches and lemon juice.
8. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream.
9. Pour over peaches and gently toss to coat.
10. Spoon into crust and dot with butter.
11. Roll out remaining pastry; make a lattice crust and seal and flute edges.
12. Sprinkle with remaining tbsp sugar.
13. Cover edge loosely with foil and bake at 425F for 15 minutes.
14. Reduce heat to 350F and bake for another 45-50 minutes or until peaches are tender and crust is golden brown.
15. Cool on a wire rack.

allpurpose, salt, cold butter, cold butter, egg, cider vinegar, water, peaches, lemon juice, sugar, sugar, allpurpose, ground cinnamon, salt, heavy whipping cream, butter

Taken from www.food.com/recipe/peaches-n-cream-pie-191933 (may not work)