In food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal.
Add 3 Tbsp ice water into the mixture and pulse. Add more ice water if necessary. The mixture should hold together when squeezed but do not over mix, it should look crumbly. Shape the dough into a disc and wrap with saran wrap, set in the fridge for at least 1 hour.
Dust the work area with flour and roll out the dough to make 12-13 inch circle. Transfer it to a 9 in. pie dish, fold the edges and crimp with your fingers. Set in fridge while preparing the filling.
Stir together with a fork sugar, brown sugar, cinnamon, dash of salt & flour. Add cubed chilled butter and press it with a fork to combine in evenly. The mixture should look like pea sized crumbs. Set in the fridge until ready to use.
Preheat the oven to 425°.
Peel the peaches, remove the stones, slice into 1/2 inch slices and place in a large bowl. Add cornstarch mixed with cinnamon, then add salted caramel sauce and toss to coat them evenly. Let it sit at room temp for 10-15 minutes then pour it into pie shell.
Sprinkle with the crumbs and place into preheated oven at 425 (f). After 10 minutes REDUCE THE HEAT TO 350(f) and bake for 45-60 minutes more or until the top are golden brown. NOTES: place the baking sheet under the pie pan because the filling will bubble to prevent dripping onto the oven!
Cool to room temperature before serving. It will slice and lift easier when it’s completely cooled.
Served with salted caramel sauce.