Crust:
4 cups flour
1/2 teaspoon salt
1/2 pound cold butter, cut into small pieces
1 cup cold vegetable shortening, cut into small pieces

Filling:
10 cups sliced fresh peaches
1 cup sugar
juice of 1 lemon
1/4 cup flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
For the Crust:
Sift flour and salt together into a large mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 8 tablespoons ice water, stirring the dough with a fork until it just begins to hold together.

Using your hands, press the dough firmly into a rough ball. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Divide ball in half, dust each with flour, and wrap in plastic. Refrigerate for 1 hour.

For the Filling:
Gently mix peaches, sugar, lemon juice, flour, cinnamon, and nutmeg together in a large bowl and set aside.

Preheat oven to 375°F. Between two large pieces of wax paper, roll out 1 of the chilled balls of dough into a 12 x 15 inch rectangle. Remove paper and ease pastry into a 9 x 12 inch baking pan, then fill pastry with peaches and any accumulated juices.

Between two new large pieces of wax paper, roll out the second chilled dough ball into a 10 x 13 inch rectangle, then remove paper and carefully place dough on top of peaches. Fold edge under, then crimp with a fork. Make several slits with a sharp knife down the center of the top crust to allow steam to escape during baking.

Bake until pie is golden brown and bubbling, about 1 hour and 25 minutes.

Serves 8 to 10.

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