Crust:
2 cups all purpose flour
1 stick (4 oz.) cold butter, cut into small pieces
4 heaping tablespoons cold vegetable shortening (Crisco)
1 tsp. salt
1 tsp. sugar
¼ cup iced water
In food processor or in a bowl, add flour, butter, shortening, salt and sugar. Pulse on and off or with pastry cutter, mix until butter is size of peas. Do not over mix. Slowly add iced water until pastry is well combined, not wet. Do not over mix again!
On floured surface, knead dough into a ball. Divide dough into 2 pieces, wrap each piece in plastic wrap and refrigerate for 1 hour or until ready to use. On floured surface, roll each ball of dough into a 12” diameter circle. Place one crust in a deep pie pan allowing excess pastry to hang over the sides of the pan. Reserve second crust for topping.
Filling:
Topping:
Thinly slice peaches with skin on into a work bowl. Toss with sugar, brown sugar, flour, cinnamon, nutmeg, cardamom, orange zest and juice and salt. Pour into prepared pie pan, piling high in center. Top the peaches with second prepared pie crust. Crimp edges of dough, securing well. Cut 4 slits in the pie crust and brush with egg wash and sprinkle with sugar. Bake in preheated 375o oven for 45-50 minutes on center shelf of oven. (Use a baking pan underneath pan to catch any drippings). Pie should be golden brown and bubbly. Remove from oven and allow to rest 30 minutes before slicing. Serve with vanilla ice cream or whipped cream.
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