1. Combine the flour and salt in a large bowl. Cut the chilled butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Divide the dough in half, shape each half into a disc, wrap in plastic, and chill for at least 1 hour.

2. Let the dough chill to achieve the perfect texture. Handle it gently to ensure a tender, flaky crust.

3. Combine the sliced peaches, heavy cream, sugar, cornstarch, vanilla extract, almond extract (if using), and a pinch of salt in a large bowl. Gently toss until the peaches are evenly coated.

4. Roll out one disc of dough to fit a 9-inch pie plate. Transfer the crust to the pie plate, pressing it into the bottom and up the sides. Pour the peach filling into the crust.

5. Roll out the remaining dough disc and place it over the filling. Trim excess dough from the edges, crimp and seal the edges. Cut slits in the top crust to allow steam to escape.

6. Preheat your oven to 375°F. Place the assembled pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool completely on a wire rack before slicing.