Crust
1 3/4 Cups Flour
2 Tbsp. Sugar
1/4 Tsp. Baking Powder
1/2 Cup Salted Butter, Cold
3 Oz. Cream Cheese, Cold
1 1/2 Tsp. Apple Cider Vinegar
3 1/3 Tbsp. Heavy Cream
Filling
3 Cups Sliced Peaches
1/3 Cup Brown Sugar
1 Tsp. Nutmeg
Combine flour, sugar and baking powder in a food processor bowl. Pulse a few times to combine. Slice butter and cream cheese. Add slices 1-2 at a time, pulsing a few times after each addition. Add vinegar and cream after all butter and cream cheese have been pulsed into flour mixture. Pulse until mixture comes together into a ball of dough. Lightly form into a ball and place on a piece of plastic wrap. Flatten slightly and wrap securely. Place in refrigerator for 30 minutes.
Meanwhile, slice peaches into bowl and add brown sugar and nutmeg. Toss until all of the peaches are coated. Preheat oven to 350°
Remove dough and place on a piece of parchment paper. Roll dough into a 1/4 inch thick rectangle. Place the dough, keeping it on the parchment, onto a baking sheet.
Layer peaches on dough, leaving a 2-inch edge around the peaches. Reserve any left-over liquid. Fold the dough edges in over the peaches on the edges. Place baking sheet in oven and bake for 45 minutes.
Remove baking sheet and brush reserved liquid over the top of the crust and peaches. Return to oven and bake and additional 10-15 minutes or until crust is golden brown.