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CRUST:
2 cups all-purpose flour
½ teaspoon Kosher salt
2 ounces Crisco, cold, or ¼ cup plus 2 teaspoons
4 ounces chilled butter cut into ¼ inch cubes, or 1 stick
5-8 tablespoons ice water
1 egg white, plus 1 tablespoon of water

INSTRUCTIONS:
In the bowl of an electric food processor, add the flour and salt. Pulse several times to blend.

Add the Crisco and the butter and using the pulse button, pulse several times. Open the processor and check the dough. You should see bits of unincorporated butter, but the consistency of the dough should be like coarse meal. DO NOT OVER PROCESS.

Transfer the dough to a mixing bowl. Add about 3-4 tablespoons of water and work the dough with your hands until it begins to come together, adding more water as needed, one teaspoon at a time.

If the dough appears “shaggy”, add a little more water. If you add too much water, your dough will shrink when baking and may be a little tough in texture.

When dough is the right consistency, form into 2 discs. Place in plastic wrap and flatten.

Refrigerate for one hour or overnight before using. You only need one disc for this pie. You can wrap the other dough in a plastic bag and freeze for 2-3 months.

PIE FILLING:
3 pounds soft, but firm peaches, skins removed, pitted and sliced into ¼ inch slices
½ cup or more granulated sugar
½ cup or more of light brown sugar
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
2 teaspoons fresh squeezed lemon juice
1/8 teaspoon salt
¼ cup all-purpose flour

To remove the skins from the peaches, bring a large pot of water to a boil. Make an X in the bottom of each peach, using a paring knife.

Prepare an ice bath in a large bowl and set aside.

When the water comes to a boil, drop the peaches in the water and let cook for about 1-2 minutes or until the skins appear wrinkled. You can also check by the X on the bottom of the peach to see if the skin is peeling back.

Transfer the peaches to the ice bath and let cool.  When cool, peel the skins, beginning at the X at the bottom. Slice peaches and place in a large mixing bowl.

Add the brown sugar, granulated sugar, cinnamon, nutmeg, lemon zest and juice, salt and flour to the peaches and gently toss, using a rubber spatula, to combine all the juices and flavors. Let rest for 10-15 minutes.

Taste the peach filling and adjust the sweetness, if needed. Peaches will vary in sweetness depending upon the region they are from and the weather conditions at the time of growing and picking, so more sugar may be needed.

While the peaches are resting, roll the pie dough out, using floured sheets of parchment. Place dough in the bottom of a 9-inch-deep pie pan. Crimp the edges.

Beat the egg white with 1 tablespoon of water until frothy. Using a pastry brush, brush the bottom of the pie with the egg wash. Place in the freezer for 5-10 minutes or the refrigerator for 15-20 minutes.

Remove pie shell from the refrigerator and spoon the peach filling into the shell, using a slotted spoon. You will not use all the juices.

Place the pie on a foil lined, rimmed baking sheet and bake at 425 for 30 minutes.

While the pie is baking make the crumb topping:

CRUMB TOPPING:
¾ cup all-purpose flour
¾ cup light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
8 tablespoons chilled butter cut into ½ inch cubes
2/3 cup chopped pecans

Combine the flour, sugar, cinnamon, salt and nutmeg in a medium bowl. Add the butter and rub the butter into the dry mixture using your fingers.

Make sure you do not have any sandy bits of flour in the bowl.

Add the pecans and blend into the dough.

Remove the pie from the oven after the first 30 minutes and add the crumb topping, making sure to spread it evenly over the top and sealing the edges.

Reduce the oven temperature to 375 degrees and bake an additional 60-70 minutes or until the juices begin to run over and they are thickened. If the topping it is getting too brown, lightly cover it with foil and continue baking.

Remove the pie from the oven and let cool completely at room temperature.

Serve warm or at room temperature. Add ice cream or fresh whipped cream, if desired.

(Serves 8-10)

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