Juicy peaches take center stage here, tossed with sugar, a touch of cornstarch, lemon juice, and warm cinnamon and nutmeg until they turn glossy and thick right on the stovetop. That pre-cooking step is the secret to a filling that sets up beautifully instead of running all over the plate once you slice in. The whole mixture gets tucked between two rounds of flaky, golden pastry, crimped tight, vented, and finished with a sparkly sugared top that bakes up deep amber and gorgeous. Every bite balances soft, syrupy fruit against a crisp, buttery-tasting crust and a hint of bright citrus. Give it the full two-hour cool-down before slicing so the filling holds its shape in clean, bakery-style wedges. It's a genuinely satisfying centerpiece dessert that fits neatly into a vegan spread without missing a beat.
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In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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