Ginger Peach Pie

Sift flour and salt into a medium bowl. Rub butter and shortening into flour mixture with your fingers until it resembles coarse crumbs.

Whisk egg and lemon juice together in a small bowl, then sprinkle into flour mixture with 3-4 tablespoons ice water. Mix until dough just begins to hold together. Wrap and refrigerate for 1 hour.

Combine lemon juice, ginger, cinnamon, 2/3 cup sugar, and tapioca in a large bowl.

Blanch peaches in a pot of boiling water for 15 seconds, then cool in a bowl of cold water. Peel, cut into thick slices, and toss in lemon juice mixture.

Preheat oven to 375 degrees F.

Divide dough in half. Roll into two 12-inch circles on a floured surface. Line a 9-inch pie pan with 1 circle, then add peach filling. Drape remaining circle on top, crimp edges, and slash top. Brush with egg white and sprinkle with remaining sugar.

Bake until golden, about 1 hour. Serve warm.