Preheat oven to 375°F; oil and flour the bottom and sides of an 8-inch pie pan.
Blend together all ingredients for the peaches mixture in a large bowl; cover and set aside.
In another large bowl, combine the flours, sugar, and salt and whisk together well;
Add butter the dry mix by breaking it up into smaller pieces with your hands- careful not to allow it to melt in your hands. Add the oil and blend together with a fork until the entire mixture is evenly moistened.
Knead the dough in the bowl a few times and then turn the dough out onto a floured surface and knead the dough a few more times until it just holds together. Shape into a 5-inch disk, wrap in plastic and refrigerate for at least an hour.
Remove dough from refrigerator and roll out with a floured rolling pin on a floured surface; roll the dough out to a 12-inch disk of about a 1⁄4 of an inch thick and place evenly into the pie pan
Let the excess dough hang over the edges of the pan.
Arrange the peaches in a circular, shingled fashion around and throughout the crust. And pour the excess liquid over the top of the peaches.
Fold the excess crust onto the top of the peaches, in a folded fashion.
Bake in the oven for 40-50 minutes until crust is nicely browned; let cool or serve warm.