First things first: this is not an original recipe- I found it from Epicurious. But it's hands down the best peach pie I've ever made or had- and I wanted to be sure all you guys got to see it/try it too. —totalnoms
For the crust
2 1/3 cups
all purpose flour
(1 1/2 stick) chilled, unsalted butter, cut into pieces
chilled solid vegetable shortening, cut into pieces
distilled white vinegar
For the filling
medium peaches, peeled, pitted and sliced
Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar.
Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.
Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours (this is the absolute hardest part. I only made it 1 hour before I dove in, but the filling was still very liquidy). Serve with ice cream.