Instructions Crust 1st….
Preheat oven to 375
In a bowl add flour, sugar & salt. Give it a whisk to combine.
Now cut in the butter & shortening until mixture resembles very large crumbs. (I use my hands for this. Don’t overdue it. Mix just until combined)
Add in the ice cold water and stir just until combined.
Gather dough into a ball and flatten. Cover with plastic wrap and refrigerate for 15-30 minutes or until cold.
After resting roll out and cut in strips.
Bake at 350 for 15-19 minutes until golden brown and perfect. Set aside to cool.
Peach filling Time!
Pour 2 cans of undrained peaches into a saucepan.
Drain the other can and pour the peaches in.
Add in butter, lemon juice and zest, orange juice, cinnamon, nutmeg and sugar.
Stir over medium low heat just until sugar it dissolved and the liquid is syrupy about 15 minutes at a medium high simmer.
Off the heat add vanilla. Set aside.
Place one layer of baked crust strips in 9X13 pyrex dish. Sprinkle on some sugar mixture on the crust.
Step 3.) Spoon on the peaches. Pour on a little juice to your liking. I typically add ¼ cup of syrup.
Continue building layers of crust, peaches, until all used.
Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
Bake for 35-45 minutes or until golden.
