Stir together flours, sugar, Clabber Girl Baking Powder and salt in mixing bowl. Add butter and egg. Knead until dough is firm and shapes into a ball. Wrap in wax paper; refrigerate 1 hour. Meanwhile, drain peaches well and add sugar, Clabber Girl Corn Starch, lemon juice,cinnamon and brown sugar. Let mixture steep while dough chills. Preheat oven to 350° F. Butter a 9-inch spring-form pan. Divide dough into thirds. Roll out 1/3 to line the bottom of the pan. Roll another 1/3 and line the side of the pan, halfway to the top, pressing bottom rim to seal side to bottom. Pour fruit mixture into pastry-lined pan. Roll out remaining 1/3 of dough and cut into strips. Place strips in crisscross pattern on top of filling. Bake until golden, 45 to 55 minutes. Cool before serving.