Pie Crust:

1. In a bowl, whisk together flour, sugar and salt.
2. Add butter and shortening then mix with a pastry blender or your hands.
3. Once the dough is flaky, add water. Work the dough until soft and pliable.
4. Wrap in clingfilm and refrigerate for at least 1 hour.
5. Preheat oven to 350 degrees F. and line a shallow 15" baking sheet with parchment paper.
6. On a well floured surface, roll out the dough to fit the baking pan.
7. Fold the sides of the dough over to create a border for the pie, then using a paring knife, gently pierce the edges of the crust without cutting all the way through it.
8. Brush the crust with the egg wash and then blind bake it for about 8-10 minutes. Set aside to cool while preparing the filling.

Filling:

1. In a large bowl, gently toss the peach slices with brown sugar, vanilla and rum. Let sit for a few minutes to soak up flavors.
2. Place the slices in the center of the prepared dough. Sprinkle some blueberries over the top if desired.
3. Brush the sides of the crust with beaten egg again and then sprinkle with raw sugar.
4. To keep the peach juices from bleeding over the crust while it bakes, sift about 2 tablespoons of flour over the entire pie.
5. Bake for 20-25 minutes until it starts to turn golden.
6. In the meantime, prepare the crumb topping by combining all the ingredients in a small bowl. Blend until you have a fine crumb mixture.
7. Sprinkle the crumb topping over the pie and return to the over for an additional 8-10 minutes.
8. Once the pie is ready, let it rest on a cooling rack until it has set.
9. Serve with whipped cream and enjoy!