For crust: In a large mixing bowl combine flour and Crisco with a pastry cutter until it resembles coarse meal. Beat egg and add to flour mixture. Add water, vinegar, and salt and mix gently until all ingredients are incorporated.  Divide dough in half. Place dough in a sealed plastic bag and flatten slightly with a rolling pin. Chill for one hour.

***Recipe only requires one crust so the other one can be placed in the freezer and will keep for several months.

Roll out dough on a heavily floured surface. Place dough in a 9" pie plate.

Preheat oven to 375.

For filling: Combine peaches and flour in a large mixing bowl. Add remaining ingredients and mix well.

For streusel: Combine ingredients in a small bowl and mix until crumbly with a pastry cutter.

For pie: Pour peach filling into pie shell. Top with streusel mixture. Bake in the oven for 1 hour.

**Note check pie 45 minutes into baking. If crust or topping is getting to brown-cover with foil to prevent burning.