1. In a medium bowl, whisk together flour, sugar, and salt.

2. Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together egg and cold water.

4. Add egg mixture to the flour mixture and gently work into a dough.

5. Shape dough into a ball, wrap, and refrigerate for 30 minutes.

6. Preheat oven to 350°F.

7. Roll out half of the chilled dough to about 1/8-inch thickness.

8. Press dough into a 9×13-inch baking dish, covering the bottom and halfway up the sides.

9. Bake crust for 20 minutes, until lightly golden, then remove and set aside.

10. In a large saucepan, combine peaches, lemon juice, and orange juice.

11. Add butter and cook over medium-low heat until butter melts.

12. In a separate bowl, mix sugar, cinnamon, nutmeg, and cornstarch.

13. Stir sugar mixture into the peaches and cook until thickened.

14. Remove from heat and pour filling into the baked crust.

15. Roll out remaining dough to about 1/4-inch thickness and cut into 1/2-inch strips.

16. Arrange dough strips in a lattice pattern over the peach filling.

17. Sprinkle top with sugar and drizzle with melted butter.

18. Bake for 35 to 40 minutes, until crust is deeply golden and filling is bubbling.

19. Let cool slightly before serving.