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1
Heat oven to 400F.
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2
Combine flour and salt in bowl; cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Divide dough in half; shape each half into ball.
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5
Flatten slightly.
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6
Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
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7
Roll out 1 ball of dough on lightly floured surface into 12-inch circle.
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8
Fold into quarters.
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9
Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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10
Trim crust to 1/2 inch from edge of pan.
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11
Crimp or flute edge.
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12
Set aside.
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13
Combine sugar and cornstarch in bowl.
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14
Add peaches, lemon juice and vanilla; toss lightly to coat.
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15
Spoon into prepared crust.
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16
Roll remaining ball of dough to 1/8 to 1/4-inch thickness.
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17
Cut out dough using 2 to 2 1/2-inch cookie cutters.
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18
Arrange cut-outs over filling.
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19
Brush with melted butter; sprinkle with sugar.
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20
Cover edge of crust with 2-inch strip of aluminum foil.
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21
Bake 35 minutes.
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22
Remove aluminum foil.
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23
Continue baking 20-25 minutes or until crust is lightly browned and juice begins to bubble.
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24
Serve warm or cool.
