Preheat the oven to 400 degrees.

To make the crust, place the flour, salt, coconut oil, and maple syrup in a food processor fitted with a dough blade. Pulse several times to make a crumbly mixture. Then add the ice water one tablespoon at a time until the dough comes together. It should be well saturated so it binds easily, but it shouldn’t be very sticky. If you add too much water, you can add a little more flour to dry it out.

Divide the dough into 2 balls. Cover and set aside.

To make the filling, stir together all the filling ingredients in a large bowl.

Roll out the first ball of dough about 1/8 inch thick on a piece of floured wax paper. If the dough is too crumbly to roll, just add a little more water. Transfer the crust to the pie dish by lifting the wax paper and crust together into the dish. Peel off the wax paper and discard.

Place the filling in the pie crust. It should be higher than the top of the pie dish because the peaches will cook down a bit.

Roll out the second crust as you did the first, and cover the pie. Trim the edges, press down with a fork, and vent the top crust with a few slashes.

Bake the pie at 400 degrees for 15 minutes. Lower the temperature to 325 degrees and bake for another 35 to 45 minutes, until it’s nicely browned and the peaches are soft when pierced with a toothpick.

Cool on a wire rack completely before cutting. (This is the hardest part!)