Prep Time::30 mins
Cook Time:: 1 hr 10 mins
Additional Time::30 mins
Total Time:: 2 hrs 10 mins
Servings::18
Yield::1 9×13-inch dish
Ingredients
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Crust:
2 ½ cups all-purpose flour
4 tablespoons white sugar, divided
1 teaspoon salt
1 cup shortening
1 large egg
¼ cup cold water
1 tablespoon butter, melted
Filling:
3 pounds fresh peaches – peeled, pitted, and sliced
¾ cup orange juice
¼ cup lemon juice
½ cup butter
2 cups white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Directions
Gather the ingredients.
Make crust: Sift together flour, 3 tablespoons sugar, and salt in a medium bowl. Work in shortening with a pastry blender until mixture resembles coarse crumbs. Whisk together egg and cold water in a small bowl. Sprinkle over flour mixture; work with hands to form dough into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Roll out 1/2 of the chilled dough to 1/8-inch thickness. Place in a 9×13-inch baking dish, covering the bottom and halfway up the sides. Bake in the preheated oven until golden brown, about 20 minutes.
Make filling: Mix peaches, orange juice, and lemon juice in a large saucepan. Add butter and cook over medium-low heat until butter is melted. Stir together sugar, cornstarch, cinnamon, and nutmeg in a bowl; mix into peach mixture until combined. Pour into baked crust.
Roll remaining dough to 1/4-inch thickness. Cut into 1/2-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, then drizzle with melted butter.
Bake in the preheated oven until top crust is golden brown, 35 to 40 minutes.
Danielle K.