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1
Mix flour, sugar and salt in large mixing bowl.
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2
Add butter and shortening.
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3
Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal.
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4
Drizzle 6 tablespoons ice water over mixture.
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5
Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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6
Gather dough into ball; flatten into disk.
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7
Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
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8
Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside.
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9
Save remaining dough and set it aside also.
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10
Preheat oven to 475F
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11
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.
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12
Allow to sit until sugar is dissolved and a syrup forms.
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13
Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes.
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14
Remove from heat and add butter; stir in melted butter.
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15
Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish.
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16
Cover with the pastry square.
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17
Bake for 12 to 14 minutes, or until lightly browned.
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18
Spoon the remaining peach mixture over the baked pastry.
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19
Roll out the remaining pastry, and cut into strips about an inch wide.
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20
Arrange strips in a loose lattice weave over the peach mixture.
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21
Bake an additional 15 to 20 minutes or until browned.
