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1
For streusel topping:.
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2
Stir flour, oats, sugar, and salt in medium bowl.
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3
Add butter; rub in with fingertips until mixture holds together in moist clumps.
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4
Mix in pecans.
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5
DO AHEAD: Can be made 1 day ahead.
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6
Cover; chill.
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7
For crust:.
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8
Blend flour, sugar, and salt in processor 5 seconds.
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9
Add butter and shortening.
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10
Using on/off turns, blend until mixture resembles very coarse meal.
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11
Drizzle 3 1/2 tablespoons water over.
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12
Blend until moist clumps form, adding more water by teaspoonfuls if dry.
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13
Gather dough into ball; flatten into disk.
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14
Wrap; chill at least 1 hour.
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15
DO AHEAD: Can be made 1 day ahead.
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16
Keep chilled.
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17
If necessary, soften dough slightly at room temperature before rolling out.
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18
Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate.
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19
Cut off all but 1/2 inch overhang.
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20
Fold overhang in; crimp edge.
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21
Chill crust.
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22
For filling:.
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23
Stir sugar and next 4 ingredients in large bowl.
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24
Mix in lemon juice, then peaches; toss.
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25
Let stand at least 20 minutes, tossing occasionally.
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26
Set rack at lowest position in oven.
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27
Slide foil-lined baking sheet under rack onto oven floor (to catch any drips).
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28
Preheat oven to 400F Spoon filling into crust.
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29
Scatter topping over, breaking up large clumps.
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30
Bake pie 30 minutes.
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31
Reduce oven to 350F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour.
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32
Cool on rack at least 1 1/2 hours.
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33
Serve warm or at room temperature.
