Delicious peach pie with a flaky homemade pie crust and a sweet fresh peach filling.
Number 1 tip: keep EVERYTHING as cold as possible. Chill crust ingredients (yes even the flour!) before starting, keep the peaches/filling as cold as possible right up until going into the oven.
CRUST: To make the crust, sift together the flour, sugar, and salt into a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture to the flour mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for 2 hours or up to overnight.
OVEN PREP: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
CRUST CONT.: Roll out one dough disk on a lightly floured surface to a round about 1/4 inch thick. Fit the dough into a 9-inch pie plate. Roll out the other dough disk to a round about 1/4 inch thick. Place the round of dough on the prepared baking sheet. Cut it into 2-1/2 inch-wide strips. Chill the dough while preparing the filling.
FILLING: Prepare the peaches (Note 1) To make the filling, place the prepared peaches in a large bowl. Add the lemon juice and vanilla and gently toss to combine. In a separate bowl stir together the 1/2 cup sugar, the cornstarch, and salt. Add to the peaches and gently toss to combine.
ASSEMBLY: Spoon the filling into the dough-lined pie plate. Arrange the pastry strips on the top of the pie in a lattice. Fold the edges under and crimp. Beat the egg and 1 tablespoon water together in a small bowl. Brush the egg wash lightly over the top crust. Sprinkle with the 1 tablespoon sugar. Chill pie for 20 minutes.
BAKE: Line a baking sheet with aluminum foil and place it on the bottom rack of the oven (this is to catch any filling that bubbles over). Bake the pie on the center rack for 15 minutes. Reduce the oven temperature to 375 degrees Fahrenheit and bake for 40 to 50 minutes more, until golden brown and bubbling, shielding the pie with a sheet of foil after 20 minutes if the crust is getting too brown. Let cool completely on a wire rack, about 2-4 hours or until thickened and set, before slicing and serving.
For unripe peaches: Using a paring knife, score a small "X" in the bottom of the peach and then place the peach in boiling water for about 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin (it should slide off pretty easily).
For ripe peaches: Place the peach in boiling water for about 30 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, gently peel off the softened skin with your fingers (should slide right off).
Once the peaches have been peeled, cut in half around the pit and gently twist them to separate the two halves. Remove the pit and slice the peaches into 1/2 inch thick slices.