A fragrant, sweet peach pie that is perfect with a scoop of vanilla ice cream.
Add the flour and salt to a large mixing bowl. Cut the butter and shortening into large cubes, then toss into the flour. Using a pastry cutter, two butter knifes, or even your fingers, blend the butter/shortening into the flour until you have pea sized pieces. Add the water to the flour mixture, a tbsp at a time, mixing together with a fork until it comes together in a shaggy dough, you may not need to use all 6 tbsp. You'll know it's ready when the shaggy dough sticks together when pressed between your fingers.
Place the dough onto a flat surface and divide into two. Press each half into a ball, making sure to not over-knead or it'll become tough (time in the fridge will help it bind together). Wrap both in plastic wrap and place in the fridge for an hour, or up to two days.
To make a lattice crust: On a well floured surface, roll one ball of dough into a large rectangle, about 1/8" thick, then cut into 1" strips (pizza cutter works well for this). Place the strips onto a baking sheet and put it in the freezer for 15 minutes. While that is in the freezer roll out the bottom crust into a round 12" circle, then place into your pie plate. Fill with the pie filling, then add the strips of dough on top to create a lattice pattern, pressing the edges to the bottom crust. Trim around the side of the pie plate and if desired, with the scraps of dough, make a braid to cover the edge. Brush with the beaten egg, then sprinkle with turbinado sugar.
Preheat oven to 425F. After you've made your dough and it's chilling in the fridge, peel your peaches. To do this, Bring a large pot of water to boil on the stove and have a large bowl of water with ice cubes in it right next to the pot. Cut an "X" into the bottom of your peaches before boiling them for 30 seconds. Remove the peaches with a slotted spoon and immediately dunk in the ice water. This will help the peel come off really easily. Slice the peaches and place in a large bowl.
To your peeled peaches, add the cardamon, 2 tbsp flour, sugar and juice of a lemon. Stir together well. Place the ground pistachios into the bottom crust of your pie, then add the filling on top. Cover with the top pie crust, brush with beaten egg, and sprinkle the turbinado sugar on top.
Place a parchment lined baking sheet in the oven below your pie. Bake for 15 minutes at 425F, then lower the oven temperature to 375F and bake for 1 more hour, until the center of the pie is bubbling. If the crust is browning too much, cover with a piece of foil. Place on a rack and cool completely before serving.