First, prepare the pie crust.

In a large bowl, combine the flour and salt. Add in the cold shortening and mix in using a pastry blender or your hands. Combine until mixture appears sandy and the biggest pieces of shortening are about pea-sized.

Slowly add in the water, mixing as you go, until dough holds together without being too crumbly.

Divide the dough in half, and pat each piece into a round shape, and wrap in plastic wrap. Place in fridge to chill until needed.

Next, prepare the filling. In a large bowl combine the sugar and flour. Add the sliced and peeled peaches, along with the lemon juice and chopped basil. Stir to make sure they are evenly coated. Let the peaches rest for about 30-45 minutes.

When ready to bake, preheat the oven to 375 degrees F.

Grab one of your prepared pie crusts, and roll it out on a clean working surface sprinkled with some flour.

Transfer the crust into a 9" pie dish. Use a slotted spoon to scoop the peaches out (not the liquid, don't worry more will come out of the peaches during baking) and into pie pan lined with your pie crust.

Top with your second pie crust. If desired, cut the crust into strips and create a lattice - this dough is very easy to handle!

Brush the top the of the crust with aquafaba and sprinkle the sugar over the top.

Wrap aluminum foil around the crust to prevent it from burning, and bake the pie for about 25 minutes with it on. Then remove the foil and continue baking for another 30 or so minutes.

The total baking time will be around 50-60 minutes. Pie is done when the crust is golden brown and crisp and filling is bubbling.

Let pie cool for a couple of hours so filling can set. Slice and serve with your favorite vegan vanilla ice cream or coconut whip!