2 1/6 c. flour
1/8 c. sugar
1/2 tsp. salt
3/8 c. shortening
2/3 c. butter, cubed
1/2 c. ice water (you won't use it all)
1/2 c. white sugar
1/2 c. brown sugar
2 tbsp. cornstarch
1/4 c. butter
1/2 tsp. cinnamon
8 large-10 medium peaches, depending on the size
Mix flour, salt, sugar, shortening, and butter. Mix until dry and flaky. Add ice water 1 tablespoon at a time until dough begins to come together. It should remain slightly flaky. Roll dough out into 2 circles, one sligthly bigger than a 9 inch pie pan so that it covers the the sides and hangs slightly over. With the remaining dough, cut into long strips to use for a lattice top. Fill a large pot with water and bring to a boil. Boil the peaches for 1-2 minutes. Immediately place in an ice bath (large bowl filled with water and ice cubes). Once cool enough to handle, peel the peels. This helps make the peels come off more easily. Cut the peaches into small pieces. Line the shell with sliced peaches. Mix flour, cornstarch, sugars, and butter.
Sprinkle some on top of peaches. Add another layer of peaches, and sprinkle more of the flour mixture on top. Top with lattice strips of dough or keep it whole if you don't want to attempt the lattice, just make sure and poke holes the top to let the steam escape. Sprinkle the top with some cinnamon.
Bake at 450 degrees for 15 minutes, then turn the temperature down to 350 degrees and bake for 30 minutes. Once finished, turn oven off and let teh pie set up and cool in the oven. This prevents it from being runny.