To make the crust, start by placing the flour, sugar and salt into a large food processor. Blend to combine.
Add the butter and shortening and process until crumbly. While the processor is going, stream the water in through the chute and continue processing until the mixture comes together into a ball.
Remove from the processor, split into two equal pieces, wrap with plastic wrap and refrigerate for at least 1 hour or overnight.
Blanch and Peel Peaches
While the crust is chilling, blanch and peel the peaches. Add water to a large pot and bring to a boil. Add ice cubes to a large bowl of water. Score each of the peaches lightly on the top end and bottom end with an “X”.
Once the water is boiling, drop the peaches in to boil for 1 minute. Use a slotted spoon to remove them from the boiling water and immediately drop them into the ice water. Let chill for 2 minutes.
Once they have chilled, remove from the ice water and peel the skin off. The “X” should be curling up making it easier to peel them. Once peeled, remove the peach flesh from the seed and slice.
Make the Peach Pie Filling
Place the peach slices into a large bowl and add the cornstarch, cinnamon, salt and nutmeg then stir to coat the peaches.
Next, add both sugars and mix.
Lastly, add the lemon juice and combine. Set aside while you roll the crust out.
Put the Pie Together
Grease a pie pan and set aside. Preheat the oven to 375°F (190℃). Once the pie crust has chilled, remove from the fridge and remove the plastic wrap.
Place one dough disc onto a well-floured surface. Dust the top with additional flour. Use a rolling pin to roll the dough out into a rough 12” circle.
Gently place the rolling pin onto the center of the rolled-out crust then pull one edge of the crust up over the rolling pin, this will allow you to transfer the crust to the pie pan easier.
Place into the pie pan and gently press to the form of the pan. Spoon the filling into the crust, leaving excess juice behind in the bowl. Set aside.
Roll the second disc of dough in the same fashion as the first. Use a pizza cutter or knife to cut even, 2” thick strips from the crust. Weave the crust pieces on top of the pie in lattice form.
Roll the overhang from the bottom crust up over the woven pieces. Pinch then crimp the edges.
Make the Egg Wash
To make the egg wash, whisk the egg and pinch of salt together until smooth. Brush onto the pie crust.
Bake the Pie!
Sprinkle turbinado sugar over the entire pie crust then place into the oven to bake for 70 minutes or until baked through and golden on top.
Notes
In the case that fresh peaches are not available, frozen, thawed peaches can be used instead.A smidgen of allspice would be a wonderful alternative for nutmeg if needed.Do not skip chilling the crust. Chilling it allows the butter and shortening to stay cold which makes a flakier, crispier crust.If the pie crust begins to brown too quickly while baking, cover with tinfoil and continue baking.Storage: The pie may be stored at room temp for 2 days or in the fridge for 5 days.