Pie crust:

Mix the flour, sugar, and salt. 

Cut the butter substitute into the mix into small pieces. 

Add water and vodka, and stir until a dough forms. 

Separate into four dough balls, cover each in plastic wrap.

Refrigerate for 1 hour.

Pie Filling:

Bring a large pot of water to a simmer. 

Score the peaches with an X on the bottom of each. 

Simmer peaches for about 4 minutes until the skin appears to start peeling away. 

Make a large bowl of ice water. Blanch peaches by transferring from simmering water to the ice bath. 

When peaches are cool enough to touch, peel and chop each into bite-size pieces. 6. Add sugar, cornstarch, lemon juice, cinnamon, and zest to the peaches.

Refrigerate for 30 minutes.

Assembly:1. Roll out the dough or press into pie plates. 

Fill each pie crust with the peach filling. 

Roll out extra dough onto the each pie or create a lattice design just make sure there is room for steam to escape. 

Bake at 350 degrees for 50 minutes.

Chill in the refrigerator for about 2 hours before serving.