In bowl, toss peach wedges with lemon juice and set aside.

In large saucepan over medium heat, whisk together sugar, water, cornstarch, salt and vanilla. Bring to boil, whisking, 2-3 minutes until thickens. Add peaches and simmer until tender, about 5-7 minutes. If desired, stir in ghee for flavor. Set aside to cool.

In bowl, combine flour, sugar, salt, cinnamon, nutmeg, butter, vinegar and water. Mix by hand until dough forms pea-sized pieces. (Note: Do not over mix. Use food processor instead of hand mixing, if desired.)

Divide dough into two equal parts; shape into balls. Wrap each ball with plastic wrap and chill 30 minutes.

Preheat oven to 425 degrees F. Grease 8x11-inch sheet pan.

On flat surface covered with plastic wrap, place one ball of dough. Cover with second sheet of wrap and roll to ⅛-inch thickness. (Note: plastic wrap helps avoid crumbling.) Place dough carefully in sheet pan, pierce with fork. Pre-bake 20 minutes, or until golden, to prevent sogginess. Let cool. Spoon in filling.

Lower oven temperature to 375 degrees F.

Roll out second dough ball to ⅛-inch thickness and lay over top. (For decorative crust, cut out lines or circles.) If desired, brush with egg wash or ghee.

Bake pie 45 minutes to one hour, until golden brown.