-
1
Blend flour, sugar and salt in processor.
-
2
Add butter and lard; cut in using on/off turns until fat is reduced to pea-size pieces, about 25 turns.
-
3
Using on/off turns, blend in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry.
-
4
Gather dough into ball.
-
5
Divide into 2 pieces, 1 slightly larger than the other.
-
6
Flatten each into disk.
-
7
Wrap disks in plastic; chill at least 1 hour or overnight.
-
8
Mix 3/4 cup sugar and next 4 ingredients in large bowl.
-
9
Cook peaches in pot of boiling water 30 seconds.
-
10
Transfer to bowl of cold water; cool.
-
11
Peel, halve and pit peaches.
-
12
Slice peaches into bowl with sugar mixture; toss to coat.
-
13
Let filling stand until juices form, stirring often, about 20 minutes.
-
14
Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400F.
-
15
Roll out larger dough disk on floured surface to 12- to 13-inch round.
-
16
Transfer dough to 9-inch-diameter glass pie dish.
-
17
Trim overhang to 3/4 inch.
-
18
Mound filling in dish; dot with butter.
-
19
Roll out second disk on floured surface to 12-inch round.
-
20
Gently roll up dough onto rolling pin; drape dough over filling.
-
21
Pinch overhang and edge of top crust together.
-
22
Fold edge under.
-
23
Cut several slits in top crust.
-
24
Crimp edge.
-
25
Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.
-
26
Place pie on center rack in oven.
-
27
Bake 50 minutes.
-
28
Place baking sheet on lowest rack to catch drippings.
-
29
Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes.
-
30
Cool on rack 1 hour.
-
31
Serve warm or at room temperature.
