Peach Pie

To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a large bowl or food processor. Work in butter using a pastry blender or 2 knives or by pulsing in the food processor until it is pebble-sized. Add oil and egg yolk; stir with a fork or pulse until combined. Add ice water, 1 tablespoon at a time, stirring with a fork or pulsing, until the dough is evenly moistened (but not wet) and is just starting to clump together. Be careful not to overmix. Divide the dough into 2 pieces, one slightly larger than the other. Pat each one into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.

Position rack in the center of the oven and place a foil-lined baking sheet on the rack below to catch any drips. Preheat oven to 375 degrees F.

Remove the dough from the refrigerator and let stand for 10 minutes to warm up slightly (or 20 minutes, if the dough has been refrigerated for more than 1 hour).

Roll the larger portion of the dough between 2 sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Remove the other sheet of plastic wrap or parchment. Moisten the outer edge of dough with a little water. Refrigerate the crust while you prepare the lattice top.

For the lattice top, roll the remaining dough between 2 sheets of plastic wrap or parchment paper into a 12-inch circle. Peel off top sheet. Cut the dough into twelve 1-inch strips using a pastry wheel or knife. Refrigerate while preparing the filling.

To prepare filling: If using frozen peaches, let stand at room temperature for about 30 minutes, stirring occasionally. Drain off excess liquid. Combine peaches, 1/3 cup granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, vanilla and nutmeg in a large bowl; toss to coat. Spoon the filling into the bottom crust.

To weave the lattice (see our how-to video, below): Lift off every other lattice pastry strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for center of the pie. (You may not need the outermost strips.) Lift and fold the first, third and fifth strips back to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any uneven edges and tuck the overhanging crust under the bottom crust. Crimp or pinch the outer edge to seal the top and bottom crusts together. Brush egg white-water mixture over just the lattice top (not the outer edge). Sprinkle with 1 teaspoon sugar.

Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. Let cool on a wire rack for at least 1 1/2 hours.