2 1/2 c  Flour
1 ts Salt
2/3 c  Chilled shortening
1/4 c  Chilled unsalted cut up
Butter
6 tb Ice water
Filling:
3 lb Blanched, peeled, sliced
Peaches
2 tb Fresh lemon juice
3/4 c  Sugar
2 tb Cornstarch
1/4 ts Cinnamon
1 pn Nutmeg

Pastry: In bowl, combine flour & salt; mix. Cut in shortening & butter
until mix resembles coarse meal. Sprinkle with water, 1 Tbls. at a
time, tossing with fork until pastry holds together to form a dough.
Divide in half; shape each half into a disk. Wrap in plastic wrap;
freeze 1 hour or refrigerate 2 hours or overnight. If pastry is very
cold, let stand a few minutes at room temp before rolling. Filling:
In large bowl, toss peaches with lemon juice. In small bowl, mix
sugar with starch & spices. Add to fruit; mix well. On lightly
floured surface, with lightly floured rolling pin, roll out one disk
to 12″ round. Place rolling pin across center of pastry; lift to
drape over pin, & tranfer to 9″ pie plate. Without stretching, press
gently to line pan. Roll out other half to 12″ round; with paring
knife, cut out small decorative holes or slits near center for vents.
Or lattice top made be made with plain or fluted pastry wheel in 1/2″
strips. Preheat oven to 400. Remix filling; pour into shell. Using
pin, lift remaining crust over filling or place lattice strips on
pie; trim top & bottom edges to 3/4″. Press edges together lightly,
fold under & seal; crimp with fingers or forks. Bake pie on center
rack 20 minutes. Cover edges with strips of foil; place a foil lined
pan on oven rack below pie to catch drips. Bake 40-50 minutes, until
well browned & bubbly. Cool pie completely on cooling rack before
cutting.

Pastry: