Put the peaches into a large mixing bowl. Add all of the remaining ingredients and mix until the peaches are saturated and coated with the honey. Cover and refrigerate until ready to bake.
Preheat the oven to 425 degrees F.
Put all of the ingredients in a food processor and pulse until small dime-sized balls are formed. If you don't have a food processor, put the ingredients into a bowl and, using a knife, cut the shortening and butter into the flour. When all the ingredients are incorporated, turn out onto a lightly floured surface and quickly knead the dough into a disc. Do not work dough too much. Gently roll the dough out and fit it into a 9-inch pie pan. Trim the edges, or shape the edges as desired. Poke several holes in the bottom of the dough with a fork.
Put the peaches into the pie pan, and bake for about 12 to 18 minutes, depending on the color of the edges of the pie crust. When the edges are a beautiful brown, take the pie out of oven and cool.
Put all of the ingredients into a medium-sized mixing bowl. Beat with an electric mixer, until a silky whipped cream is formed; this should take about 3 minutes or so.
When pie has cooled, use a spatula to spread the whipped topping over the surface of the pie. This pie is a picture perfect masterpiece that even Mom would be proud of.
To add a little shine to the crust, brush egg whites or cream on the edges of the dough before baking.
Recipe courtesy of Jesse Brune, 2010