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1
Blend flour, 1 1/2 teaspoons sugar, and salt in food processor. Add shortening. Pulse until mixture resembles very coarse meal, about eight 1-second pulses. Add ice water. Pulse until mixture comes together in moist clumps, about six 1-second pulses, adding up to 1 tablespoon more water if dough is dry.
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2
Turn out dough onto lightly floured work surface and knead just until dough comes together, 4 to 5 turns. Roll dough into cylinder and cut in half. Flatten one half into disk; wrap in plastic and chill for at least 30 minutes. Wrap remaining half in plastic and freeze up to three months. Dough can also be made ahead and kept chilled in refrigerator for one day.
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3
Line large baking sheet or cutting board with parchment paper. Sprinkle work surface with flour and roll out dough to 13-inch round. Transfer dough to baking sheet and chill 20 minutes. Using 2 1/2- to 3-inch cookie cutter, cut shapes from dough, leaving cutouts on baking sheet. Reroll scraps and cut out more shapes if necessary. Chill cutouts on baking sheet while preparing filling.
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4
Adjust baking rack to lowest position in oven and preheat to 400u00b0F. In a medium bowl, toss peach slices, remaining 1/4 cup sugar, cornstarch, lemon juice, and cardamom until peaches are coated.
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5
Transfer filling to 9-inch pie plate. Arrange crust cutouts over filling in slightly overlapping rings, working from the outside edge to the center. Brush crust with almond milk, then sprinkle with additional sugar if desired. Bake until crust is golden brown and juice is bubbling, about 45 minutes.
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6
Transfer to baking rack and cool at least 30 minutes. Serve warm or at room-temperature in bowls with your favorite topping or
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7
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