You should make two batches of dough so your processor is not overwhelmed. . Just divide the above ingredients in half. In a food processor pulse the flour, sugar, and salt to combine.
Cut the COLD butter into roughly one inch cubes. Add butter to processor and pulse until you have small lentil sized pieces.
Mix the vodka and ice water in a small bowl. Slowly drizzle the liquid into the processor while pulsing. You can do this a tablespoon at a time or just eyeball it. I like to add in 3/4 of the liquid then check to see if the dough is coming together by squeezing a spoonful in my hand. If it sticks together then the dough has enough liquid.
Remove onto a floured surface and work together a few times. Flatten into a disk, cover in plastic and refrigerate for at least 30 minutes. Remember you're making two batches so that's two disks.
Roll out one disk and transfer to pie pan, press into dish, trim edge and chill in refrigerator while you work on the filling.
For the Filling:
Boil the peaches for one minute to loosen the skins.
Allow time to cool. Cut into quarters. Remove pit.
Cut cherries in half and remove pits.
Place in a large bowl and toss with sugar, cornstarch, lemon juice, and vanilla.
Place fruit inside pie crust and smooth out.
Roll out second pie dough disk to about 1/4 an inch. cut into strips and arrange in a lattice. Trim and pinch edge.
In a small bowl mix egg and cream. Brush onto pie. Sprinkle with sugar and cover edge in foil.
Bake for about 45 minutes at about 400 degrees. The pie is done when the center is golden and the filling is bubbling up.
Notes
You should really use really nice sweet peaches and flavorful cherries in this pie. If you get a bum batch of sad fruit from the market then your pie just won’t be great no matter how much sugar you add to compensate.
Adding vodka to your ice water will help bring the dough together but won’t toughen your crust by activating the gluten. The alcohol baked off so there’s no need to worry about taste being impacted.
Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You’ll end up with a nice depth or flavor and beautiful color.
Give the egg wash a thorough mix for a nice even golden crust. Globs of egg whites will mar the look and texture.
TENT that crust during baking. You need to cover the edge with foil so it doesn’t burn while you wait for the center to get nice and golden.
Try to get a nice flat layer of fruit for your pie. Mine had some lumps and bumps which really show up in the pastry above.