Cast-Iron Peach Crostata

• 1-1/2 cups all-purpose flour
• 2 tablespoons plus 3/4 cup packed brown sugar, divided
• 1-1/4 teaspoons salt, divided
• 1/2 cup cold unsalted butter, cubed
• 2 tablespoons shortening
• 3 to 5 tablespoons ice water
• 8 cups sliced peaches (about 7-8 medium)
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg, beaten
• 2 tablespoons sliced almonds
• 1 tablespoon coarse sugar
• 1/3 cup water
• 1 cup fresh raspberries, optional

1. Mix flour, 2 tablespoons brown sugar and 1 teaspoon 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. Refrigerate 1 hour or overnight.
2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
3. Preheat oven to 400u0b0. 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.
4. In a small 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.

flour, brown sugar, salt, cold unsalted butter, shortening, water, peaches, lemon juice, cornstarch, ground cinnamon, ground nutmeg, egg, almonds, coarse sugar, water, fresh raspberries

Taken from www.tasteofhome.com/recipes/cast-iron-peach-crostata/ (may not work)