In a mixing bowl, combine the all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 425°F (220°C). On a floured surface, roll out the pie dough to about 1/8-inch thickness. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough and crimp edges.

Toss sliced peaches with sugar and cinnamon until well combined. Pour the peach filling into the prepared pie crust, spreading evenly.

Top with a lattice crust or crumble topping. Brush the top with egg wash for a golden finish.

Bake for 40 to 45 minutes until the crust is golden brown and the filling is bubbling. Cover edges with foil if over-browning occurs.

Cool on a wire rack for at least 30 minutes before serving.