This is on the cover of the latest Taste of Home Magazine (summer 2016 issue)
It calls for fresh ripe peaches.......which I could not find at our local store,
so I used a large bag of frozen peaches, and it turned out............
Pick up an issue today.......or here is the recipe
1 1/2 cups flour
2 Tbsp. plus 3/4 cup packed dark brown sugar, divided1 1/4 tsp. salt, divided
1 cup cold unsalted butter, cubed
2 Tbsp. shortening
3 to 5 Tbsp. ice water
8 cups sliced and peeled peaches( about 7-8 medium)
1 Tbsp. fresh lemon juice
3 Tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 large egg, beaten
2 Tbs. sliced almonds
2 Tbsp. coarse sugar
(fresh raspberries, optional)
Mix flour, 2 Tbsp. brown sugar and 1 tsp. 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; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Preheat oven to 400F. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
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 pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
In 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.