Yield: 6 servings.

2½ cups all-purpose flour
1¼ cup white sugar, divided
1 teaspoon salt
½ cup shortening
½ cup very cold butter, cut into small cubes
1 large egg
¼ cup cold water
3 pounds fresh, medium-size peaches (about 10 peaches), peeled, pitted, and sliced
¼ cup lemon juice
½ cup orange juice
½ cup butter
1 cup brown sugar
½ teaspoon ground nutmeg
½ teaspoon cardamom
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon butter, melted
Vanilla ice cream (optional)

In a large mixing bowl, sift together flour, 3 tablespoons sugar, and salt. Work in shortening and cubed butter with a pastry blender until the mixture resembles coarse sand.

In a small bowl, whisk together egg and cold water. Pour egg mixture over flour mixture, and use hands to form dough into a ball. Cover with plastic wrap and chill for 30 minutes.

Preheat oven to 350°. Roll half of dough to a ⅛-inch thickness. Place in a 9 x 13-inch baking dish, covering the bottom and halfway up the sides. Bake for 20 minutes or until golden brown.

In a large saucepan over medium-low heat, combine peaches, lemon juice, and orange juice. Add ½ cup butter, and cook until butter is melted.

In a bowl, combine 1 cup white sugar, brown sugar, nutmeg, cardamom, cinnamon, and cornstarch; stir into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a ¼-inch thickness. Place dough over peach mixture. Sprinkle with 1 tablespoon sugar, and brush with melted butter. Cut an “x” in the center of dough to allow steam to escape.

Bake for 35 to 40 minutes, or until top crust is golden brown. Remove from oven and allow to set for 15 minutes. Serve with vanilla ice cream (optional).