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
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.
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.
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/