The peaches for this easy pie should be ripe but not too soft. To peel them, put the peaches in boiling water for about 30 seconds, then remove. When they're cool enough to handle, slip the skins off. You could also use plums, apples, or nectarines.

Prepare the crust. In a medium bowl, stir together the flour, sugar, and salt. Using a pastry blender, 2 knives, or a fork, cut in the butter and shortening to make a crumbly dough. Sprinkle the water a tablespoon at a time over the mixture and stir with a fork until a smooth dough forms.

Or, to make the dough in a food processor, combine the flour, sugar, and salt and pulse to mix. Add the butter and shortening and process to make a crumbly dough, about 10 to 15 seconds. With the machine running, add the ice water a tablespoon at a time through the feed tube and process until the dough forms a ball.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 400°F.

On a lightly floured board, roll out the dough to a rough circle 12 1/2 to 13 1/2 inches in diameter. Fold the dough in half and then into quarters, for easy handling, and place on a nonstick baking sheet. Unfold the dough.

Prepare the filling. In a large bowl, toss the peaches with the sugar, cinnamon, and flour. Arrange the peaches in the center of the crust, leaving a 2-inch border. Fold the edges of the crust in toward center, pleating the dough where necessary. Brush the border with the beaten egg and sprinkle with the sugar.