In a food processor, add flour, sugar and salt and pulse until well combined. Add cubed butter and pulse until crumbs form (mixture will still be somewhat dry/powdery). Add ice water and pulse until clumps form.
Transfer dough onto a clean surface and gather into a ball. Divide dough into two balls, wrap with plastic wrap and refrigerate 1 hour.
For the Filling
In a large mixing bowl, combine peaches, granulated sugar, cornstarch, lemon juine and cinnamon. Toss peaches until evenly coated.
For the Assembly
Preheat oven to 425°F. Roll out one ball of chilled pie dough onto lightly floured surface until you have a 12” circle. Transfer to a 9” pie dish. Poke holes into the bottom of crust with a fork.
Spread peach filling evenly over crust.
Roll out second ball of chilled pie dough onto a lightly floured surface until you have a 12" circle. Cut dough into strips creating a lattice top as shown above. Trim and crimp the edges to seal with lower pie crust.
Cover pie crust edges with foil and place pie on a baking tray.
Bake at 425°F for 15 minutes on the middle rack. Reduce heat to 350°F and continue to bake for another 35-40 minutes (until crust is golden brown).