In a food processor, combine the all-purpose flour, salt, and cold butter. Pulse until the mixture resembles coarse crumbs. Gradually add in ice-cold water, pulsing until the dough just starts to come together. Wrap the dough in plastic wrap and refrigerate for at least 45 minutes.

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.

Turn the dough out onto a floured surface, roll it into a circle approximately 14-16 inches in diameter, and transfer to the prepared baking sheet.

In a mixing bowl, combine the sliced peaches, sugar, lime juice, cornstarch, and a pinch of salt. Mix gently and spoon the filling into the center of your dough, leaving a 2-inch border for folding.

Fold the edges of the dough over the peach filling, brush with the egg wash, and dot the filling with small pieces of butter.

Bake for 20 minutes, rotate, then continue baking for another 20-25 minutes until golden brown and bubbly.

Cool for about 10 minutes and brush with apricot jelly mixed with hot water to create a glaze.