- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 teaspoons sugar
- 8 tablespoons unsalted butter, chilled and cut into pieces
- 8 tablespoons solid vegetable shortening, chilled and cut into pieces
- 2 large egg yolks
- 1 large egg white, lightly beaten
- 1 tablespoon sugar
3 pounds ripe peaches
1 tablespoon lemon juice
1 cup sugar
1/4 cup instant tapioca
4 tablespoons cornstarch
Make crust: In a food processor pulse flour, salt, cinnamon and sugar. Add butter and shortening; pulse until mixture resembles bread crumbs. Beat yolks with 1/4 cup ice water and pour onto flour mixture. Pulse until dough just comes together into a ball (add more ice water, 1 tsp. at a time, if dough is too dry). Flatten dough into a disk, wrap in plastic and chill for at least 30 minutes.
Make filling: Bring a pot of water to a boil and have ready a bowl of ice water. With a knife make a few slits in skin of each peach. Drop peaches into boiling water for 1 minute, then plunge into ice water. Remove peaches from water and slip off skins. Quarter each peach, remove pit, and cut each quarter in half. Toss peaches with remaining filling ingredients. Let stand for 20 minutes, stirring occasionally.
Preheat oven to 400°F. Line a baking sheet with foil. Divide dough in half. On a lightly floured surface, roll out half of pastry to an 11-inch circle. Cut a 1-inch-wide strip from outer edge of pastry. Place trimmed pastry circle in a deep-dish 9-inch pie plate. Brush edge with water and place pastry strip on edge, pressing to seal. Fill with peach mixture. Place remaining pastry over pie dish. Press pastry together, trim any excess and crimp edges together to seal.
Brush top of pie with beaten egg white and sprinkle with sugar. Make a few slits in top crust to allow steam to escape. Place pie on lined baking sheet.
Bake for 20 minutes, then reduce heat to 375°F and bake for 40 minutes, until pastry is golden brown and filling is bubbly. Let pie cool on a wire rack for at least 25 minutes before serving.