CRUST

1 1/2 cups flour
2 tbs sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into pieces & chilled
2 tbs shortening, chilled
4-6 tbs ice water

PEACH FILLING

4 cups peeled, pitted, & sliced peaches (about 1 1/4 lbs)
1/2 cup sugar
1/2 tsp ground cinnamon
2 tbs flour

GLAZE

1 egg, beaten
1/4 cup sugar

prepare the crust. in a medium bowl, stir together the flour, sugar, & salt. using a pastry blender, 2 knives, or a fork, cut in the butter & shortening to make a crumbly dough. sprinkle the water a tablespoon at a time over the mixture & stir with a fork until a smooth dough forms.

OR, to make the dough in a food processor, combine the flour, sugar, & salt & pulse to mix. add the butter & shortening & process to make a crumbly dough, about 10-15 seconds. with the machine running, add the ice water a tablespoon at a time through the feed tube & process until the dough forms a ball.

shape the dough into a disk, wrap in plastic wrap, & refrigerate for at least 30 minutes.

preheat the oven to 400°.

on a lightly floured board, roll out the dough to a rough circle 12 1/2″-13 1/2″ in diameter. fold the dough in half & then into quarters, for easy handling, & place on a nonstick baking sheet. unfold the dough.

prepare the filling. in a large bowl, toss the peaches with the sugar, cinnamon, & flour. arrange the peaches in the center of the crust, leaving a 2″ border. fold the edges of the crust in toward the center, pleating the dough where necessary. brush the border with the beaten & sprinkle with the sugar.

bake in the center of the oven for 40-45 minutes, until the crust is a golden brown & the peaches are tender. cool on the baking sheet.

loosen the pie gently with a spatula, & carefully move it to a plate.

makes one 9″ pie

NOTE: YOU CAN ALSO USE PLUMS, APPLES, OR NECTARINES.