• Preheat oven to 450° F.

Make the dough

• Combine 3 cups flour and salt in a large bowl.
• Add the olive oil, water, and vinegar, and stir to combine. Use your hands to mix when it starts to get too thick for a spoon.
• Add a little more flour if it seems too wet.
• Shape into a ball, cover with a damp towel or plastic wrap, and place in the refrigerator until you’re ready to roll it out.

Prepare the Peaches

• If you haven’t already, blanch the peaches and remove the skins. Do this by bringing a pot of water, deep enough to submerge the peaches, to a boil.
• Cut an “X” into the bottom of each peach. Carefully lower them into the boiling water. You may need to do this in batches.
• Boil for a few minutes until you see the skin start to peel away at the “X”, then remove from the pot and immediately submerge the peaches in ice water.
• Once they’re cool enough to touch, you can easily peel off the skin, and slice the peaches into a pot to make the filling. I recommend slicing them over the pot to capture all the juices! Note: if your peaches are underripe, they will be difficult to peel no matter what you do.

Make the filling

• Add the peach slices to a pot, and combine with lemon juice, cinnamon, cardamom, and nutmeg, over medium heat.
• Whisk the cornstarch into the peach (or mango) nectar, and slowly pour it into the pot with the peaches. Stir.
• Simmer and stir for a few minutes, until the filling is thickened.
• Remove the dough from the refrigerator, divide in half, and place one half on a floured surface. Use a rolling pin to roll out the dough so it is large enough to go in your pie plate with a little overhang.
• Move the rolled out dough to the pie plate. Use a bit of water as “glue” to seal any tears that happen.
• Pour the peach filling into the bottom pie crust.
• Roll out the other half of the dough the same way.
• Use your finger to spread a thin layer of water around the rim of the bottom pie crust, and place the top pie crust over the pie.
• Gently press around the rim to seal the two crusts together.
• Roll the extra crust around the edges under itself and onto the rim of the plate, or simply cut off the extra dough.
• Cut slits in the top of the pie to vent.
• Place in the oven at 450° F for 10 minutes, then lower the temperature to 350° F and bake for 60 minutes. Watch the edges and add a crust shield if they are browning too quickly.
• Cool completely on a wire rack before slicing.