COUNTRY PEACH PIE

BASIC PIE DOUGH (FOR A 2-CRUST PIE):
2 1/2 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
11 tablespoons cold unsalted butter, cut into small pieces
2 1/2 tablespoons cold solid vegetable shortening
5 tablespoons cold water, plus more as needed
FOR THE PEACH FILLING:
8 large (31/2-4 pounds) ripe peaches
1 tablespoon fresh lemon juice
1/3 cup packed light brown sugar
1/4 cup plus 1 tablespoon granulated sugar
3 tablespoons cornstarch
Pinch each of: ground cinnamon, ground mace or fresh-grated nutmeg and salt
2 tablespoons cold unsalted butter, cut into pieces
1 tablespoon milk, for glaze
Vanilla ice cream, for serving (optional)

TO MAKE PIE DOUGH:
Combine the flour, sugar, salt, butter and shortening in a food processor or in a mixing bowl. Pulse the machine on and off (or cut the ingredients together with two knives) until the mixture is crumbly.

Add the water and pulse (or toss with a fork) until the mixture begins to clump together. Gather it into a ball, sprinkling with a few more drops of water, if needed. Flatten slightly into a disk, wrap in plastic, and chill for at least 30 minutes before rolling out.

TO MAKE THE PIE:
Preheat oven to 425 degrees F, with a rack in the lower third.

Divide the dough into 2 slightly unequal pieces. Roll out the larger piece on a lightly floured surface to a large circle no more than 1/8 inch thick; fit it, without stretching, into a buttered, deep 91/2- or 10-inch pie pan. Trim the edge, leaving a 3/4-inch overhang. Roll out the remaining dough into a large circle, and transfer it to a foil-lined baking sheet. Chill the doughs.

Dip the peaches in boiling water for 15 seconds; peel off their skins. Squeeze the lemon juice into a large bowl. Working quickly, stone and thickly slice the peaches, letting the slices fall into the bowl. You should have about 8 cups. Toss gently and discard any excess juices.

Sift together brown sugar, the 1/4 cup sugar, cornstarch, cinnamon, mace or nutmeg and salt. Toss gently with the peaches, and pour the mixture into the pie pan, mounding the peaches in the center. Dot with butter.

Moisten the edge of the crust with cold water. Loosely drape the remaining dough over the filling. Trim off the excess dough, leaving a 3/4-inch overhang. Turn the edges of the bottom crust, forming a smooth border on the rim of the pie pan. Crimp or flute the border.

Brush the pastry lightly with the milk; sprinkle with the remaining 1 tablespoon sugar. Cut several slashes in the top crust to release steam. Cover the edges of the dough with strips of foil if you like, to prevent overbrowning. Place the pie in the oven, with a sheet of foil underneath to catch any drips.

Bake until golden brown, usually 40 to 45 minutes, removing strips of foil, if using, after 20 minutes.

Cool the pie on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.

Makes 8 servings
Source: Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax