Award Winning Peach Pie
 
Ingredients
  • Crust:
  • 2½ cups all purpose flour
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 10 tablespoons (1¼ sticks) chilled unsalted butter cut into ½ inch pieces
  • ⅓ cup chilled solid vegetable shortening, diced
  • 6 (or more) tablespoons of ice water
  • Filling:
  • 8-10 ripened peaches (depending on size), skins removed and sliced into ½ inch pieces
  • ½ cup packed light brown sugar
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg yolk beaten blended with 1 teaspoon water (for glaze)
  • 2 tablespoons of sugar combined with 1 tablespoon of cinnamon
Instructions
  1. For crust: Blend flour, sugar and salt in food processor. Add butter and shortening and pulse until mixture resembles coarse meal. Add 6 tablespoons ice water and pulse until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather into ball and divide into 2 pieces. Flatten each disk, wrap in plastic and chill at least 2 hours. Can be made 2 days ahead. Let dough soften slightly before rolling out, usually about 15-20 minutes.
  2. For filling: Preheat oven to 400. Combine all filling ingredients and let sit for about 15 minutes. Roll out one dough disk on a lightly floured surface and transfer to a 9-inch-diameter glass baking dish that has been greased. Using a slotted spoon, let the juices drain out and spoon filling into crust. Roll out second dough disk and using a pizza cutter (or knife) cut 10¾-inch-wide strips. Form lattice by placing over and under one another, usually 5 in each direction. Using a fork, pinch sides and remove excess dough. Brush lattice and outer edges with egg wash glaze. Sprinkle with cinnamon sugar.
  3. Bake 20 minutes and then lower temperature to 350. Bake for a total of one hour, putting an aluminum tent around pie about half way through if edges browning too quickly. Cool on rack for about an hour.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/07/peach-pie-rules/