I love the lattice top on this pie. I make several of these each year when peaches are in season.
Peach filling
6 – 7 medium peaches (ripe, about 6 cups), peeled, cut into 3/8″ slices
1 tbs lemon juice from 1 lemon
1 cup sugar
pinch ground cinnamon
pinch ground nutmeg
pinch table salt
3 – 4 tablespoons potato starch
1 tbs sugar
Pulse flour, sugar, and salt in food processor workbowl fitted with steel blade until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
Sprinkle 5 tablespoons ice water over mixture; with rubber spatula, use folding motion to evenly combine water and flour mixture. Sprinkle remaining 5 tablespoons ice water over mixture and continue using folding motion to combine until small portion of dough holds together when squeezed in palm of hand; add up to 2 tablespoons more ice water if necessary. (Dough should feel quite moist.) Turn dough onto clean, dry work surface; gather and gently press together in cohesive ball, then divide into 2 pieces. Flatten each piece into a 1″ thick disc; wrap separately in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.
Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll each piece to about 1/8-inch thick; transfer smaller round to cookie sheet lined with parchment paper. With pizza wheel, fluted pastry wheel, cut into eight one-inch-wide strips. Freeze strips on cookie sheet until firm, about 30 minutes.
Transfer remaining round to pie plate. Leave dough that overhangs lip of pie plate in place; refrigerate dough-lined pie plate.
Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees. Toss peach slices, lemon juice, 1 cup sugar, cinnamon, nutmeg, salt, and potato starch or Minute tapioca (3 tablespoons for moderately juicy peaches, 4 tablespoons for very juicy ones) in medium bowl.
Turn mixture into dough-lined pie plate. Remove dough strips from freezer; if too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold. Form lattice top and place on top of peaches. Lightly brush lattice top with 1 tablespoon water and sprinkle with remaining 1 tablespoon sugar. Place pie on baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly, 25 to 30 minutes longer. Cool on wire rack 2 hours before serving.