Sift flour and salt into a large bowl. Cut in shortening and butter until the mixture resembles coarse crumbs. Mix the water and the vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and it handles well.

Split the dough into two chunks. Roll out one piece onto a floured surface till it is about 1/2 an inch bigger than the pie pan.

Lay the crust in the pie pan and press down lightly on the bottom and sides of the pan.

Brush bottom and sides of pie crust with beaten egg. Reserve the rest of the beaten egg for the top crust.

Wash and peel peaches and remove pits. Slice peaches into large bowl and toss gently with lemon juice. Put peach mixture into colander for 10 to 15 minutes to drain off excess fluid.

Mix together flour, cornstarch, brown sugar, white sugar, cinnamon and salt.

Put peaches back into big bowl and combine with the flour mixture.

Pour peach mixture into pie crust and dot with butter.

Roll out second piece of dough onto floured surface and place on top of the filling; then flute edges.

Brush top crust with reserved beaten egg and cut 4 slits into top crust to allow steam to escape.

Put pie into oven that has been preheated to 450 degrees. Bake for 10 minutes then reduce heat to 350 degrees and bake for 30 to 35 minutes more or until crust is golden brown and juices start to bubble up through slits.

Remove pie from oven and cool on rack. When cool, refrigerate pie for a couple of hours before cutting.

Enjoy!