Put the dry crust ingredients in the pan of a food processor fitted with the “S” blade and pulse to combine.

Add butter and ice-cold water and pulse until the dough just holds together when pinched.

Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.

Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).

Transfer to 9” round pie plate and store covered in fridge until ready to use. Repeat with the rest of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc.). Put all of the dough in the refrigerator as you move on to making the filling.

In a small bowl mix together granulated sugar, brown sugar, flour, cinnamon, and sea salt set aside.

In a large bowl mix together peaches, lemon juice and vanilla. Add the dry mixture to the peaches and gently stir to combine.

Pour the peach mixture into the prepared pie crust. Then place your prepared top crust and on the top of the peach filling.

In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.

Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)

Bake the peach pie in the preheated oven for 50-65 minutes, or until the filling begins to bubble and the crust/top is lightly browned.

Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature.