-
1
Whisk first 5 ingredients in medium bowl to blend.
-
2
Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal.
-
3
Mix in 4 tablespoons ice water.
-
4
Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form.
-
5
Gather dough into ball.
-
6
Divide dough into 2 pieces, 1 slightly larger than the other.
-
7
Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
-
8
Mix sugar, cornstarch, lemon juice and spices in large bowl.
-
9
Bring medium saucepan of water to boil.
-
10
Drop in 3 peaches at a time; blanch 1 minute.
-
11
Transfer peaches to bowl of cold water.
-
12
Using small sharp knife, peel 1 peach.
-
13
Cut peach in half; discard pit and slice thinly.
-
14
Stir peach slices into sugar mixture.
-
15
Repeat with remaining peaches.
-
16
Let filling stand until juices form, at least 30 minutes and up to 1 hour.
-
17
Preheat oven to 375F.
-
18
Roll out larger dough disk on lightly floured surface to 13- to 14-inch round.
-
19
Transfer to 9-inch-diameter deep-dish pie dish.
-
20
Roll out smaller dough disk on lightly floured surface to 11-inch round.
-
21
Using ruler as aid, cut dough into 1/2-inch-wide strips.
-
22
Spoon filling into dough-lined dish.
-
23
Arrange some of dough strips atop pie, spacing 3/4 inch apart.
-
24
Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart.
-
25
Trim overhang of bottom crust and lattice strips to 3/4 inch.
-
26
Fold under and crimp edge decoratively.
-
27
Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes.
-
28
Cool pie to room temperature before serving.
