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To make the crust:
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Preheat oven to 375 F.
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Mix together the flours in a large bowl. Cut in butter using a pastry blender until mixture is crumbly and resembles sand. Add the water, about one tablespoon at a time until mixture is moist. (You don't want it too wet, just wet enough to stick together.)
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Place dough on a floured, hard surface. Using a floured rolling pin, roll out to about one-quarter inch thickness. Fit the dough into your 10-inch, heavily greased cast iron skillet. Trim off the overhanging crust pieces and set them aside. Poke the crust with a fork to allow the dough to breath.
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Bake crust for about eight minutes or until a little browned. Remove from oven and let it sit.
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For the filling:
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Put the flour, white sugar and brown sugar into a mixing bowl. Cut butter into the flour mixture. Stir briefly with a wooden spoon.
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Place half of the peaches onto the pie crust (in a circle, starting from the center and working outward, overlapping the peaches in the middle). Sprinkle with half of the sugar and butter mixture. Set the other half aside.
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Roll the remaining crust trimmings into a thin circle that is large enough to completely cover the first layer of peaches and sugar. Place it on top of the peaches.
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Place another layer of peaches over the second crust. Sprinkle the remaining mixture of brown and white sugar, butter and flour over the top. Combine the topping ingredients and sprinkle it over the top.
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Bake for 30 to 40 minutes, or until top is browned and peaches are soft. Serve with whipped cream and enjoy!
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Recipe adapted from Food.com
