Ingredients
1-1/2 cups all-purpose flour2 tablespoons plus 3/4 cup packed brown sugar, divided 1-1/4 teaspoons salt, divided 1/2 cup cold unsalted butter, cubed2 tablespoons shortening3 to 5 tablespoons ice water8 cups sliced peaches (about 7-8 medium)1 tablespoon lemon juice3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 large egg, beaten2 tablespoons sliced almonds1 tablespoon coarse sugar1/3 cup water1 cup fresh raspberries, optional
Preparation
Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight.
Combine peaches and lemon juice. Add remaining 3/4 cup brown sugar, cornstarch, spices and remaining 1/4 teaspoon salt; toss gently. Let stand 30 minutes.
Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes.
In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.
