For the pie dough: Preheat a convection oven to 350 degrees F.
Place your flour, salt and butter in a food processor and blend until it becomes a pea-size crumble. Dump that mixture out into a bowl and pour in 5 tablespoons cold water. Mix with your hands just until it comes together, then wrap and let rest for 15 minutes. (Careful not to overmix your dough and form gluten.)
Split the dough in half. Roll out the bottom half to about 1/4-inch thick and drape and mold into the bottom of a pie pan.
Roll out the top to the same thickness (make this one wide, if possible) and set aside.
For the filling: Combine the peaches, sugars, flour, tapioca starch, vanilla, cinnamon, salt and lemon zest and juice in a large bowl. Pour into the prepared pie dough.
Cut the top piece into 16 to 17 strips. Weave them into a lattice on top of the pie, crossing them over and under one another and securing them to the sides. Trim excess dough. Cut out 3 to 4 leaf shapes in different sizes from the remaining dough and secure those on the top in a decorative fashion.
Bake the pie for 45 to 50 minutes.
For the rosemary sugar: Blend turbinado sugar and rosemary in a food processor.
Brush pie with egg wash and sprinkle with the rosemary sugar. Return to the oven to finish baking, 20 more minutes. Serve with Ice Cream.
Yield:6 to 8 servings
Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
Bring the cream, milk and bourbon to 180 degrees F in a pot over medium heat.
Temper the hot cream into your egg mixture by adding a bit of the cream to the egg mixture, whisking, then adding the rest, whisking constantly. Let cool.
Strain, then pour into an ice cream maker. Spin until it reaches the desired consistency. Transfer to a container and freeze, 2 hours.
Special equipment: a candy thermometer; an ice cream maker