Preheat oven to 425 F.

Peal and slice your peaches, and slice your strawberries. Place them in a colander to drain for 20-30 minutes. This removes any excess juice helping to not make your filling watery.

In another bowl, combine flour, salt, and butter. Cut the butter into the flour using a pastry cutter, two knives, or a fork. You want the end result to be crumbled flour.

Add in sprinkles and water. Start with the lesser amount of water and mix until a dough forms. Split dough in half.

Roll half of the dough into a large circle and place into your pie pan. Using a knife trim the excess crust from the edges.

Add sliced and drained fruit to a large bowl and add in remaining ingredients. Mix until fruit is evenly coated and pour into lined pie pan.

Roll out second half of the dough and slice into strips for a lattice crust. Choose one or two slices of the lattice to braid and add to top of the pie.

In a small bowl combine egg and 2 tbsp of water, brush the egg wash on the top of the crust.

Bake in the oven for 40-50 minutes. Let cool before slicing.

Tip: add a cookie sheet below your pie pan to catch any of the filling that may bubble over.