Step 1

In a large bowl, combine the flour, sugar, salt, butter and shortening until the mixture resembles crumbs.

Step 2

Add the water, about 2 tablespoons at a time, and combine after each addition until the dough starts to come together.

Step 3

Turn the dough onto a floured surface and knead gently until smooth. Divide the dough in two, shape it into a disk and wrap it with plastic wrap. Chill for at least two hours.

Step 4

Preheat the oven to 425°F. Whisk together the granulated sugar, flour, cinnamon, and nutmeg in a small bowl.

Step 5

Peel and slice the peaches, then let drain the excess juices through a colander for 30 minutes. Place the peaches in a large dish and squeeze in a lemon for about 2 tablespoons.

Step 6

Add the vanilla extract and mix.

Step 7

Add the spice mixture.

Step 8

Toss to make sure the pieces are covered with the flour-sugar mixture.

Step 9

Roll out the first dough disk and place it in a 9-inch pie plate.

Step 10

Pour the peach filling into the prepared pie plate.

Step 11

Spread it evenly.

Step 12

Roll out the second disk, divide it into many strips and place them on top of the filling creating a lattice crust. Wet the edges of the bottom pastry to make sure the top pastry sticks to the bottom and pinch the bottom and top edges to seal them.

Step 13

In a small bowl, whisk together the egg yolk with water to make an egg wash. Brush the egg wash across the top of the pie crust.

Step 14

Sprinkle with a pinch of granulated sugar.

Step 15

Make sure to coat well the top with sugar.

Step 16

Bake the peach pie 15 minutes, reduce the heat to 375°F, and continue to bake for 30-35 minutes.

Step 17

Cool for half an hour before slicing and serving.