Crust
3 lbs. peaches
1/4 c. freshly squeezed lemon juice
3/4 c. freshly squeezed orange juice
2 c. plus 1 tbsp. sugar
1 tsp. ground or freshly grated nutmeg
1 tsp. ground cinnamon
1 tbsp. cornstarch
1/2 c. (1 stick) unsalted butter
1 tbsp. melted butter

Prepare crust. Chill 30 minutes.

Preheat oven to 350 degrees.

On waxed paper, roll half of chilled dough to 1/8-inch thickness. Place in deep 13x9 inch pan or long oval baking dish, covering bottom and 1/2 inch up sides. Bake at 350 degrees 20 minutes or until golden brown.

Peel, pit and thickly slice peaches. In bowl combine peach slices with lemon and orange juices.

In another bowl, combine the 2 cups sugar, nutmeg, cinnamon and cornstarch.

Place peaches and unsalted butter in non-aluminum pan. Heat over medium-low heat until butter is melted. Stir in the sugar mixture. Remove from heat.

Roll second half of dough into 1/4-inch thickness. Cut into 1/2-inch wide strips.

Pour peach mixture into pan over the baked bottom crust. Cover filling with dough strips placed lattice-fashion. Sprinkle top with remaining 1 tablespoon sugar, then melted butter. Bake at 350 degrees for 35-40 minutes until top crust is golden brown. Makes 10-12 servings.

CRUST:

2 1/2 c. flour
3 tbsp. sugar
1 tsp. salt
1 c. solid vegetable shortening
1 egg
1/4 c. ice water

Sift flour, sugar and salt into bowl. Add shortening. Work with fingers or pastry blender until mixture is crumbly.

In small bowl whip egg and ice water together. Sprinkle on flour mixture. Mix with hands, forming dough into ball.