Deep-Dish Peach Pie With Pecan Streusel Topping

1. 1

   For streusel topping:.

2. 2

   Stir flour, oats, sugar, and salt in medium bowl.

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   Add butter; rub in with fingertips until mixture holds together in moist clumps.

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   Mix in pecans.

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   DO AHEAD: Can be made 1 day ahead.

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   Cover; chill.

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   For crust:.

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   Blend flour, sugar, and salt in processor 5 seconds.

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   Add butter and shortening.

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    Using on/off turns, blend until mixture resembles very coarse meal.

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    Drizzle 3 1/2 tablespoons water over.

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    Blend until moist clumps form, adding more water by teaspoonfuls if dry.

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    Gather dough into ball; flatten into disk.

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    Wrap; chill at least 1 hour.

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    DO AHEAD: Can be made 1 day ahead.

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    Keep chilled.

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    If necessary, soften dough slightly at room temperature before rolling out.

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    Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate.

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    Cut off all but 1/2 inch overhang.

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    Fold overhang in; crimp edge.

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    Chill crust.

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    For filling:.

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    Stir sugar and next 4 ingredients in large bowl.

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    Mix in lemon juice, then peaches; toss.

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    Let stand at least 20 minutes, tossing occasionally.

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    Set rack at lowest position in oven.

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    Slide foil-lined baking sheet under rack onto oven floor (to catch any drips).

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    Preheat oven to 400F Spoon filling into crust.

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    Scatter topping over, breaking up large clumps.

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    Bake pie 30 minutes.

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    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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    Cool on rack at least 1 1/2 hours.

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    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.