The peach pie to end all peach pies.

Often requested by my husband, this is the peach pie to end all peach pies.  And the homemade crust is so doable!  If I'm not too late for peach season... spicy crust + sweet syrupy peaches + fresh whipped cream or vanilla bean ice cream on top (or both) = absolute deliciousness.  Recipe found at Epicurious.com.

Ingredients

Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 tablespoons (or more) ice water

Filling
2/3 cup (packed) golden brown sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds medium peaches

Directions
For crust:

Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4 tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
For filling:

Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches. Let filling stand until juices form, at least 30 minutes and up to 1 hour.

Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips. Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively. Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.