Pulse the flour, sugar, and salt together in a food processor until combined.

Add in the cubed butter, and pulse a few more times until the dough forms small crumbs.

Drizzle in the water and pulse 2-3 more times until the dough just starts to come together.

Pour the dough onto the counter and knead it lightly just to bring it together and form a rough ball. Flatten it into a 1" disc and wrap it in plastic wrap.

Refrigerate for at least 30 minutes.

Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Place all of the peach filling ingredients in a large bowl, and lightly mix it together so the peaches are evenly coated in the sugar, cornstarch, and spices.

Roll the cold pie dough into a circle on the counter until it's about 12" wide. It doesn't have to be perfect and pretty, just flat!

Transfer the pie dough onto the baking sheet. I find it's easiest to do this by wrapping the dough around the rolling pin and then unravelling it on the baking sheet.

Pour the peach filling onto the center of the pie crust, leaving a 2" space around the edges, and flatten the top. You can leave it as a mound, or you can arrange the peaches into pretty designs, if you prefer.

Gently fold the edges of the pie crust on top of the peaches so it covers them slightly, and brush the pie crust with the egg wash (or non-dairy milk, if using).

Bake for 30-40 minutes until the edges are brown, and the filling is bubbly.

Allow to cool before serving.