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Put the peaches into a large mixing bowl.
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Add all of the remaining ingredients and mix
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until the peaches are saturated and coated with the honey.
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Cover and refrigerate until ready to bake.
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Preheat the oven to 425 degrees F.
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Crust:
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Put all of the ingredients in a food processor and pulse until small dime-sized balls
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are formed.
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If you don't have a food processor, put the ingredients into a bowl and, using a knife, cut the shortening and butter into the flour.
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When all the ingredients are incorporated, turn out onto a lightly floured surface and quickly knead the dough into a disc.
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Do not work dough too much.
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Gently roll the dough out and fit it into a 9-inch pie pan.
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Trim the edges, or shape the edges as desired.
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Poke several holes in the bottom of the dough with a fork.
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Cook's Note: To add a little shine to the crust, brush egg whites or cream on the edges of the dough before baking.
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Put the peaches into the pie pan, and bake for about 12 to 18 minutes, depending on
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the color of the edges of the pie crust.
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When the edges are a beautiful brown, take
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the pie out of oven and cool.
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Whipped topping:
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Put all of the ingredients into a medium-sized mixing bowl.
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Beat with an electric mixer,
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until a silky whipped cream is formed; this should take about 3 minutes or so.
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When pie has cooled, use a spatula to spread the whipped topping over the
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surface of the pie.
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This pie is a picture perfect masterpiece that even Mom would be proud of.
