Patricia’s Award-Winning Peach Pie

For the crust:
Place butter and measured shortening in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add shortening and pulse another 3 to 4 times. Remove lid of food processor and dribble in the ice water a little at a time. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

For the filling:
Toss sliced peaches in lemon juice and set aside while crumb mixture is prepared.

With pastry blender or a fork, work cold butter together with flour and sugar until crumbly.

Split your pie crust dough into two halves and roll out the first (on a floured surface) so that it is a bit larger than your 9-inch pie plate. Place the bottom crust in your pie plate.

Layer peaches with crumb mixture in bottom pie crust. Make sure there are peaches on the bottom layer, and try to make the top layer the last of the crumb mixture.

Roll out the top crust. Lay top crust over peaches/crumb mixture. You can also do lattice or other top crust patterns. If a solid crust is used, cut vent holes in top. Generously sprinkle granulated sugar over top crust.

Bake at 350F for 45-55 minutes, till crust is golden brown. If you wish, add a collar made from tinfoil to the crust for the first 20-25 minutes of baking. This will keep the crust from overbrowning.

Serve warm.