Preparation / Directions:
For crust: Combine flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball; divide dough into two pieces. Flatten each piece into disk. Wrap separately in plastic and refrigerate 1 hour. For filling: Preheat oven to 400 degrees. Combine all filling ingredients in large bowl. Toss to coat. Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Brush edge of Crust lightly with water. Transfer peach mixture to crust, mounding in center. Roll out second dough disk to 12-inch-diameter round. Place atop peaches. Trim dough overhang to 1 inch. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edges. Cut several slits in crust to allow steam to escape. Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with foil if browning too quickly, about 1 hour. Transfer pie to rack and cool.
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