Pie Crust:
Measure the flour into a medium mixing bowl, add the shortening and use a pastry cutter or two knives to cut the shortening into the flour until it forms coarse crumbs.
Mix the water, vinegar, egg and salt together, then add to the flour mixture. Stir to combine, but don't over mix.
Turn out onto a floured surface, form into two balls, roll into rounds, and place in the pie pan(s), crimping the edges. Set aside.

Peach Pie:
Preheat the oven to 425 degrees.
Mix the eggs, sugar, flour, and butter with a beater until thick.
Place the peach slices in the unbaked pie shell, and then pour the egg/flour mixture over the peaches. Spread it all the way to the edge of the pie shell, covering the peaches.
Bake for 15 minutes. Reduce the heat to 325 degrees, and bake for an additional 60 minutes. Check the pie -- it should be golden brown and gently firm when you shake it. If still jiggly, continue baking.