Add the flour with the salt to a large bowl, then add the butter. Coat the stick of butter with flour in the bowl, then using a bench scraper cut the butter lengthwise in half, then lengthwise in quarters, coating each newly cut side in flour. Dice the butter and cover each piece in flour, then with a pastry cutter press the mixture as you would mash potatoes.
Add the ice water little by little and mix quickly with your hands just enough to create a ball of dough. Work the dough as little as possible.
Wrap the ball in plastic wrap and refrigerate for at least one hour.
Meanwhile, make the fruit filling. Wash the peaches, remove the stone and cut into cubes.
Add the peaches to a bowl and add the sugar, flour, juice of a lemon, a pinch of salt, two teaspoons of vanilla essence and a good pinch of cinnamon powder. Mix quickly.
Remove the dough from the fridge, divide it into four parts. Roll the dough with some flour and a rolling pin, then line a previously greased and floured 18 cm round pie pan. Fill it with peaches, then roll out a second piece of dough and cover the pie. Repeat with a second pie pan.
Trim the excess pie crust, seal the edges with a fork. Make vents on the top crust with the tip of a sharp knife.
Sprinkle the pies with a tablespoon of sugar and let them sit in the freezer for 10 minutes.
Preheat the oven to 230°C, then bake the pies for 10 minutes. Turn the oven down to 190°C and bake for at least 30 minutes more, until the crust is golden brown and the juices are thick and bubbling.