peach pie with fresh peaches Recipe

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Make the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling: In a large bowl, combine the sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Gently toss to coat.
Assemble the pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate.
Pour the peach filling into the crust. Dot the filling with small pieces of butter.
Roll out the remaining dough and either place it over the filling as a top crust or cut into strips for a lattice crust. Crimp the edges to seal.
Brush the top crust with egg wash. Cut slits in the top crust to allow steam to escape.
Bake the pie: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil.
Let the pie cool completely on a wire rack before serving.

For a crispier crust, refrigerate the pie shell for 15 minutes before adding the filling.
You can use frozen peaches, but thaw and drain them before using.
Serve warm with a scoop of vanilla ice cream for a perfect dessert.