Crust (Pate Brisee):
4 1/2 cups all purpose flour
2 tsp salt
2 tsp sugar
1 pound cold, cubed, unsalted butter
1/2 ice cold water

Put flour, salt and sugar into a mixer and turn on low speed. Add butter and water and don't over mix. You might see chunks of butter or flour and that is okay as you can press them in by hand on the table. Portion into two equal balls and roll out into two equal sized disks. Make sure the center of the disks is thinner than the outsides. Refrigerate while making filling.

Filling:
10 medium sized sliced yellow peaches
sugar to taste
1 tbs cinnamon
1/4 cup lemon juice
1/2 cup all purpose flour
1 whipped egg

Mix all ingredients by hand until all peach slices are coated. Get the one disk of the pie crust and cover the bottom of the pie pan. Trim off excess edges and save. Place all the filling in the pie pan (this will cook down slightly). The other crust disk needs to be cut into thin equal slices with a pastry roller. Place strips over the top of the filling in a lattice pattern alternating strips to go over and under the other strips. Re-roll excess crust pieces and cut into leaf shapes with cookie cutter. Egg wash all strips of crust including leaf shapes, and place on the leafs along outside edge of crust saving a few for the top. Sprinkle all crust with sparkling white sugar. Preheat oven to 350 and bake for an hour checking every 15 minutes. If the edges get too dark before the pie is cooked thoroughly cover just the outer edges with tin foil. The Pie is ready when the center is bubbling and top is golden brown. Let cool slightly and serve. Serves 8.