Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Boil water in a pot.
Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife.
Put peaches in a bowl if ice water to stop cooking.
Peel them.
Cut one peach in ½-inch dice and set aside.
Cut the rest of the peaches in ½-inch thick wedges and place them in a large bowl.
In a small saucepan, whisk together the ½ cup sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil.
Add just the diced peaches (not the wedges), bring to a boil and lower to a simmer.
Cook 2-3 minutes until thick,
Combine this with the peach wedges and 1- 3 tablespoons of the flour. I used just one.
Roll out half the pie dough (recipe below) on a floured board until it’s larger than a 9-inch pie plate. Place in pie pan, cut excess off edges.
Put peach filling in middle.
Brush edges with egg wash.
Roll second crust to a large circle and cut strips to weave.
Crimp edges with a fork and brush top with egg wash.
Sprinkle on sugar.
Bake on the pan for approx 45 mins.
Serve with ice cream!
