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1
Blend flour and salt in processor 5 seconds.
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2
Add butter and shortening.
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3
Using on/off turns, blend until butter is reduced to pea-size pieces.
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4
Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill at least 2 hours and up to 1 day.
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7
Combine all ingredients in medium bowl.
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8
Stir until small clumps form.
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9
Chill up to 1 day.
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10
Combine sugar and cream in heavy large nonstick skillet.
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11
Bring medium saucepan of water to boil.
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12
Drop 3 peaches into water and blanch 1 minute.
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13
Transfer peaches to bowl of ice water.
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14
Peel peaches and slice thinly, letting slices drop into sugar-cream mixture in skillet.
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15
Repeat with remaining peaches.
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16
Cook peach filling in skillet over medium-high heat until peaches are tender and sugar-cream mixture is reduced almost to glaze, stirring often, about 10 minutes.
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17
Set aside.
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18
Preheat oven to 375F.
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19
Roll out dough to 14-inch round.
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20
Transfer dough to 9-inch-diameter glass pie dish.
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21
Trim overhang to 3/4 inch; fold under and crimp.
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22
Pierce crust with fork; freeze 10 minutes.
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23
Line crust with foil and beans or pie weights; bake 10 minutes.
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24
Remove foil and beans and bake crust until pale golden, pressing with back of fork if crust bubbles, about 10 minutes longer.
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25
Spoon peach filling into warm crust.
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26
Sprinkle with topping.
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27
Bake pie until filling bubbles and topping is golden brown, placing baking sheet under pie to catch any drippings, about 50 minutes.
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28
Cool pie on rack at least 30 minutes.
