Peach Pie

Instructions:
1. Preheat your oven to 375°F (190°C).
2. To prepare the crust, in a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your hands to incorporate the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal parts and shape them into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
4. While the dough is chilling, prepare the filling. In a large bowl, combine the sliced peaches, sugar, flour, cornstarch, cinnamon, vanilla extract, and soy milk. Gently toss everything together until the peaches are well coated. Set aside.
5. Roll out one disc of the chilled dough on a lightly floured surface until it's about 12 inches in diameter. Transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
6. Pour the peach filling into the prepared crust, spreading it evenly.
7. Roll out the second disc of dough and place it on top of the filling. Trim any excess dough from the edges of the pie dish and crimp the edges to seal the pie.
8. Use a sharp knife to create a few slits or decorative cutouts on the top crust to allow steam to escape during baking.
9. Place the pie on a baking sheet and bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbly.
10. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1-2 hours before serving. This will allow the filling to set.
11. Slice and serve the peach pie on its own or with a dollop of soy-based whipped cream or a scoop of soy-based ice cream if desired.