This is the pie dough I use for every recipe requiring a crust. For more guidance on pastry and pie making, see this Basic Apple Pie post. King Arthur Flour has a great peach-peeling tutorial. In sum, boil water, prepare an ice bath, blanch peaches for 30 seconds total, transfer to ice bath, peel skin, which should come off easily if peaches are ripe. This recipe source is unknown. My mother has had it scribbled on scratch paper for years. I made a few changes to the recipe: brown butter vs melted, the addition of vanilla and salt, walnuts in place of pecans, omitted cinnamon.