Spiced Peach Pie with Lattice Crust

Ingredients

• 2.5 cups flour 
• 0.3 cup cornstarch 
• 0.7 cup brown sugar packed ()
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 4 tablespoons water ()
• 1 teaspoon juice of lemon fresh
• 3 pounds peaches 
• 0.5 teaspoon salt 
• 0.5 cup shortening chilled cut into pieces
• 1 tablespoon sugar 
• 10 tablespoons butter unsalted chilled cut into 1/2-inch cubes ()

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• aluminum foil
• pie form

Directions

1. Whisk first 5 ingredients in medium bowl to blend.
2. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal.
3. Mix in 4 tablespoons ice water.
4. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
5. Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute.
6. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach.
7. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches.
8. Let filling stand until juices form, at least 30 minutes and up to 1 hour.
9. Preheat oven to 375°F.
10. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round.
11. Transfer to 9-inch-diameter deep-dish pie dish.
12. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips.
13. Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively.
14. Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.