To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar and mix for a couple rotations to combine the flour and sugar.

Chop the butter into small cubes. I like to chop the butter into 4 pieces and then cut into cubes from there. Add to the mixer with the flour.

Mix on low until the mixture looks like wet sand. Then immediately add in all the cold water. Mix into a dough forms. Do not over mix, if you have dry bits you can combine them with your hands.

Form the pie dough into a disk and wrap the dough in plastic wrap. Refrigerate for at least 4 hours or overnight.

To make the filling: Chop the peaches into thin slices and place in a large mixing bowl. Add the light brown sugar, cane sugar, flour, cornstarch, and cinnamon and mix together. Set aside.

To make the topping: In a medium mixing bowl, add the melted butter, flour, light brown sugar, cane sugar, and cinnamon. Mix together with a spatula until a paste like texture forms.

Grease a pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be a little larger than your pie pan. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Add the peach filling into the pie pan and spread evenly. Crumble the topping on top of the pie.

Bake for 1 hour and 15 minutes, or until golden brown.

Store at room temperature for up to 3 days.