And yes, that means the crust too! :P
Here's the recipe I use, although it's simple enough that after a few times you won't need it. The pie crust can be used for all pies: apple, pumpkin (halve it, though, since you don't use a top crust), and savory meat pies as well- leave the sugar dusting off for those.
This recipe is from one of the early TV cooking shows, Television Kitchen, and aired on July 18th, 1951.
2/3 c. vegetable shortening or cold butter
2 c sifted all-purpose flour
1/4 to 1/2 c. water
1 egg, slightly beaten (for glaze)
2 tbsps quick-cooking tapioca
1 to 2 tsp lemon juice, to taste
dash nutmeg (optional)
2/3 c sugar, plus some to sprinkle on top
4 c peeled* and sliced peaches (5 or 6 large peaches, or 8-9 medium)
1 tbsp butter, cut into pieces
Using a wire pastry blender (or two knives) cut 1/3 c. shortening or butter into the flour until it is as fine as meal.
Add remaining shortening or butter and cut until particles are the size of large peas. Do not overmix.
To make the crust easy to transfer from countertop to pie, I roll it around the rolling pin as it comes off the counter and unroll it over the pie.
Pinch top and bottom crust together. I am not a perfectionist when it comes to the edge of the piecrust. I like a rustic, doughy edge and just roll it all together. If you don't, trim off the excess.
Brush with beaten egg and dust with sugar.
Cut slits in the top for ventilation
There are a couple tricks to making a fruit pie, which I think this recipe addresses nicely. One is the use of tapioca. You need something to absorb the juice of the peaches or the pie will be water-logged. Many recipes advocate corn starch or flour, but I like the tapioca because it does not impart any "cloudiness" to the filling. You can see the pearls of the tapioca when you slice it if you look closely, but otherwise they are tasteless.
Otherwise this is a pretty much fail-safe recipe that will be guaranteed to garner you some compliments.