In a large bowl thoroughly mix flour, salt, cinnamon, and sugar. Mix in vanilla and shortening. Slowly mix in butter cut in 1/2 inch cubes, then add water. Quickly form into dough, wrap in cellophane and place in the fridge.

Pre-heat oven to 425

Spread a thin layer of butter all over the inside of your pie dish. Then lightly flour and tap sides to dispose of any excess flour. Take out dough and cut out 1/3 to roll out base crust and lay in pie dish. In a small bowl mix 1 egg, milk and honey for your glaze. Baste the base of your pie crust (this seals the crust when baking and prevents a soggy crust)

Peel and cut peaches into 1/2 inch slices (leaving a little rind here and there for added color and texture). Pour juiced lemon over freshly sliced peaches. in a separate bowl mix flour, sugar, brown sugar, corn starch, cinnamon, nutmeg, and salt. Once mixed, powder over sliced peaches and toss until coated.

Then pour peach mixture into the base. Once the filling is settled, dab with several tidbits of butter. With remaining dough, create whatever decorative surface you like (there will be plenty to work with).

Once the pie is oven-ready; delicately baste the top of the pie with your glaze.

Bake: Place in oven (middle rack) for 8 minutes. Then reduce heat to 350 and cover the top of the pie with aluminum foil, bake for 35 min then remove foil and bake 15 more minutes (If sides are darkening too quickly, cut strips of foil and wrap around the edges) Let cool 40 minutes. Serve.