A prompt from another board encouraged me to share my go-to peach pie recipe which is as simple as they come. I prefer yellow peaches to white, but I imagine they'd work just as well. Use whatever crust recipe you desire; I often default to the standard Crisco recipe, but I've used this filling with a number of doughs including all butter tart crusts.. Try to wait until the peaches are perfectly in season for best results, but I have trouble doing that.
For a nine inch pie/tart, peel and slice approx. 6 good-sized peaches. Mix 2/3 -3/4 cups sugar, 3 tablespoons flour and 1/3-1/2 teaspoon cinnamon ( and a grating of fresh nutmeg is nice, too) with the peaches. Pour into the unbaked shell, dot w/ butter and bake at 425 for 35-45 minutes. You can also top w/ crumbs before baking (1 cup flour, 1/2 cup sugar, 1/4 softened butter cut together; left over crumbs freeze nicely).