In the bowl of a standing mixer (or a large bowl if you are using a pastry cutter or a fork instead) mix flour and salt together.
Roll out the second ball of dough and place on top of the pie, using a fork or your fingers to crimp the edges together. Using a knife, cut a slits into the pie for ventilation.
Alternatively, if making a lattice crust, after rolling out the dough into a rectangle, cut the dough into about 1/2”-3/4” strips (you’ll need about 11 strips; 5 strips need to be long; 6 need to be shorter).
Allow the pie to cool (the longer the pie cools, the more the pie filling will thicken up) before serving. Or, once the pie has reached room temperature, you can place it in the fridge and serve it chilled.
*I use unpeeled peaches, but you are more than welcome to peel the peaches first. I have some tips on peeling peaches up above in the post.
*I also have a note on using frozen peaches instead of fresh up above in the post.