SPICED PEACH PIE WITH BUTTERMILK CRUST

For crust
2 ½ cups all purpose flour
5 teaspoons sugar
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
¼ cup solid vegetable shortening, cut into 1/2-inch pieces
¾ cup plus 2 tablespoons (about) chilled buttermilk

For filling
¾ cup plus 1 tablespoon sugar
¼ cup all purpose flour
1½ teaspoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
3 to 4 pounds ripe peaches
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten to blend (for glaze)

1. Make crust: Blend flour, sugar and salt in a food processor.

2. Add butter and shortening; cut in using pulse until fat is
reduced to pea-size pieces, about 25 turns.
3. Using pulse, blend in 3/4 cup buttermilk until dough just comes
together in moist clumps, adding more buttermilk if dough is
dry.
4. Gather dough into ball. Divide into 2 pieces, 1 slightly larger
than the other. Flatten each into disk. Wrap disks in plastic; chill
at least 1 hour or overnight.
5. Make filling: Mix ¾ cup sugar and next 4 ingredients in large
bowl.
6. Cook peaches in pot of boiling water 30 seconds. Transfer to
bowl of cold water; cool. Peel, halve and pit peaches. Slice
peaches into bowl with sugar mixture; toss to coat. Let filling
stand until juices form, stirring often, about 20 minutes.
7. Preheat oven to 400°F.
8. Roll out larger dough disk on floured surface to 12 –13” round.
9. Transfer dough to 9” diameter pie dish. Trim overhang to ¾”.
10. Mound filling in dish; dot with butter.
11. Roll out second disk on floured surface to 12” round.
12. Gently roll up dough onto rolling pin; drape dough over
filling. Pinch overhang and edge of top crust together. Fold edge
under.
13. Cut several slits in top crust. Crimp edge. Brush pie with
beaten egg; sprinkle with 1 tablespoon sugar.
14. Place pie in oven. Bake 50 minutes. Place baking sheet on
lowest rack to catch drippings. Continue to bake pie until crust
is brown and juices bubble thickly through slits, covering very
loosely with foil if top browns too quickly, about 20 minutes.

*Cool on rack 1 hour. Serve warm or at room temperature.