Elizabeth Williams made this pie with her daughters in the ’30s, using peaches from the orchard behind their house.

Yield: serves 8-10



  • 4 cups flour
  • 12 tsp. salt
  • 12 lb. cold butter, cut into small pieces
  • 1 cup cold vegetable shortening, cut into small pieces


  • 10 cups sliced fresh peaches
  • 1 cup sugar
  • Juice of 1 lemon
  • 14 cup flour
  • 1 tsp. ground cinnamon
  • 14 tsp. ground nutmeg


  1. For the crust: Sift flour and salt together into a large mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 8 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Divide ball in half, dust each with flour, and wrap in plastic. Refrigerate for 1 hour.
  2. For the filling: Gently mix peaches, sugar, lemon juice, flour, cinnamon, and nutmeg together in a large bowl and set aside.
  3. Preheat oven to 375°. Between two large pieces of wax paper, roll out 1 of the chilled balls of dough into a 12” x 15” rectangle. Remove paper and ease pastry into a 9” x 12” baking pan, then fill pastry with peaches and any accumulated juices.
  4. Between two new large pieces of wax paper, roll out the second chilled dough ball into a 10” x 13” rectangle, then remove paper and carefully place dough on top of peaches. Fold edge under, then crimp with a fork. Make several slits with a sharp knife down the center of the top crust to allow steam to escape during baking. Bake until pie is golden brown and bubbling, about 1 hour and 25 minutes.