Deep-Dish Peach Pie With Pecan Streusel Topping

• 12 cup plus 2 tablespoons unbleached all-purpose flour
• 12 cup old fashioned oats
• 13 cup packed golden brown sugar
• 12 teaspoon salt
• 6 tablespoons chilled unsalted butter, diced
• 34 cup pecans, coarsely chopped
• 1 12 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 12 teaspoon salt
• 6 tablespoons chilled unsalted butter, diced
• 13 cup vegetable shortening, frozen, diced
• 3 12 tablespoons ice water
• 34 cup sugar
• 2 tablespoons quick-cooking tapioca
• 34 teaspoon ground cinnamon
• 14 teaspoon ground cardamom
• 14 teaspoon ground nutmeg
• 1 12 teaspoons fresh lemon juice
• 3 34-4 lbs peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
• 1 -9 inch-diameter ceramic deep-dish pie plate

1. For streusel topping:.
2. Stir flour, oats, sugar, and salt in medium bowl.
3. Add butter; rub in with fingertips until mixture holds together in moist clumps.
4. Mix in pecans.
5. DO AHEAD: Can be made 1 day ahead.
6. Cover; chill.
7. For crust:.
8. Blend flour, sugar, and salt in processor 5 seconds.
9. Add butter and shortening.
10. Using on/off turns, blend until mixture resembles very coarse meal.
11. Drizzle 3 1/2 tablespoons water over.
12. Blend until moist clumps form, adding more water by teaspoonfuls if dry.
13. Gather dough into ball; flatten into disk.
14. Wrap; chill at least 1 hour.
15. DO AHEAD: Can be made 1 day ahead.
16. Keep chilled.
17. If necessary, soften dough slightly at room temperature before rolling out.
18. Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate.
19. Cut off all but 1/2 inch overhang.
20. Fold overhang in; crimp edge.
21. Chill crust.
22. For filling:.
23. Stir sugar and next 4 ingredients in large bowl.
24. Mix in lemon juice, then peaches; toss.
25. Let stand at least 20 minutes, tossing occasionally.
26. Set rack at lowest position in oven.
27. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips).
28. Preheat oven to 400F Spoon filling into crust.
29. Scatter topping over, breaking up large clumps.
30. Bake pie 30 minutes.
31. Reduce oven to 350F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour.
32. Cool on rack at least 1 1/2 hours.
33. Serve warm or at room temperature.

flour, oats, golden brown sugar, salt, butter, pecans, flour, sugar, salt, butter, vegetable shortening, water, sugar, tapioca, ground cinnamon, ground cardamom, ground nutmeg, lemon juice, peaches

Taken from www.food.com/recipe/deep-dish-peach-pie-with-pecan-streusel-topping-467010 (may not work)