Preheat the oven to 350F. Set aside a large baking sheet.

In a large bowl, gently fold together all of the filling ingredients until thoroughly combined and set aside while you make the pie dough.

In the bowl of a food processor, pulse the almond flour, coconut flour, coconut sugar and salt together several times to combine.

Add the butter, and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the cold milk and egg white and continue to process until the dough comes together in a large ball.

Scrape down the sides of the food processor bowl to make sure all of the dough is incorporated, and then turn out the dough ball onto a large sheet of parchment paper.

Top with another sheet of parchment, and roll into a disc about ¼" thick.

Make sure the disc fits within the width of parchment and the parchment fits on your large baking sheet. If you need to make the dough disc a little thicker to make sure it fits, do so.

Grasp the parchment firmly on both sides and slide the parchment paper with the dough onto the waiting baking sheet.

Add the filling to the center of the crust, leaving about 2" empty around the edges. You can arrange the peaches neatly or let them remain how they fall.

Pick up one corner of the parchment and use it to fold the empty dough over the peaches. Then rotate a few inches and do the same again, folding the crust over the peaches, each fold overlapping the prior one slightly.

Continue to repeat this motion until the entire filling has been encased in the extra border of dough.

Brush the dough around the edges with egg wash and sprinkle sprinkle the turbinado sugar evenly over the top.

Bake for 40-50 minutes until the crust is deep golden brown and begins to crisp.

Allow to cool for 10 minutes and serve with vanilla ice cream and a drizzle of honey if desired.