1-First, prepare the crust by rolling out the 9-inch pie crust, fitting it into a pie plate, trimming and fluting the edges, then pricking it with a fork. Blind bake it at 350°F for 45-50 minutes until lightly golden, and let it cool completely. This step ensures a sturdy base that holds up to the juicy peaches.

2-Next, peel and thinly slice two fresh peaches, then layer them evenly on the cooled crust. For the filling, peel and mash the remaining three peaches to a chunky texture. In a pan, combine the mashed peaches with 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 cup cold water, and 1 tablespoon fresh lemon juice, then cook over medium heat for 5-6 minutes until thickened.

3-After cooking, stir in 1/4 teaspoon vanilla or almond extract and 2 tablespoons butter off the heat. Pour the warm filling over the peach slices in the crust, smoothing it out evenly. Finally, refrigerate the pie for at least 4 hours to set it properly.