Perfect Peach Pie

For the pie crust

1. Using a food processor, pulse the flour, salt and sugar five times. Add the shortening and pulse 10 times until the mixture looks like sand. Add in the cut butter and pulse 10 times or until the butter is closer to peas size. Add 1 tablespoon of water at a time while pulsing until the dough starts to stick.
2. Turn out the dough on to a floured surface split in two (one slightly larger than the other) and press down to form a ball. Wrap in plastic and refrigerate the pie crust disks for an hour.

For the peach pie filling

1. While the dough is in the fridge, bring a large pot of water to a boil. Score the bottoms of the peaches with an X. Have a large bowl of ice water set to the side. Place one peach into the boiling water for 60 seconds then transfer to the ice water. Peel off the peach skin and set the peeled peach aside. Complete peeling all the peaches.
2. Cut the peaches into slices and place them into a colander over a large bowl. Toss the peach slices with lemon juice, 1 cup sugar, cinnamon, nutmeg and salt. Leave the peach slices for an hour to dip off the excess juice from the peaches.
3. Preheat the oven to 425F.
4. Remove the dough from the fridge and roll the smaller ball out into a 12 inch circle. Cut long strips with a pastry wheel and set aside.
5. Roll out the second disk of dough to 12 inches and transfer to a 9-inch pie pan. Cover the pie pan and keep in the fridge to keep the dough firm.
6. Reserve a ½ cup of peach juice. Save the remaining peach juice for Peach Prosecco Cocktails. Stir in the corn starch to the half cup of peach juice to get rid of the lumps.
7. Heat the peach juice with corn starch and a few slices of peaches in a skillet over medium heat. Cook until thickened. Mix in with the remaining peaches and transfer to the prepared pie pan.
8. Add the lattice top to the pie and tuck in the edges and trim the crust.
9. Brush some water on the lattice top and sprinkle on some sugar.
10. Bake on a cookie sheet for 25 minutes. Reduce the heat to 375F and continue to bake for 30 - 40 more minutes.
11. Cool pie completely for 3 - 4 hours before slicing and serving.