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Double Pie Crust:

• 2 1/2 cups flour
• 1/2 tsp salt
• 1 TBSP sugar
• 1 stick cold butter (115g), cut into pieces
• 1/3 cup lard (70g), cup into pieces
• 1/3 cup ice water

Peach Filling:

• 5 cups sliced fresh peaches
• 1/2 cup white sugar
• 1/4 cup brown sugar, firmly packed
• 3 TBSP cornstarch
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• pinch salt
• 1 TBSP lemon juice
• 2 TBSP butter
• 1/2 tsp. almond extract

• cinnamon sugar for top ( 1/4 cup sugar, 1 tsp. cinnamon, stirred to combine)

Combine flour, salt and sugar in food processor. Add butter and lard and pulse until the butter pieces are no larger than peas. Add ice water and pulse until dough just comes together, about 5 times.

Divide dough in half. Form each half into a disc. Roll out each disc between two pieces of wax paper, peeling the paper and flipping the crust over to make rolling easier and uniform.

Line pie plate with bottom crust. Keep top crust between two pieces of wax paper and refrigerate both until ready to use.

Preheat oven to 450°F.

Dip peaches in boiling water for a few seconds. Peel and slice into bite-sized pieces. Combine peaches with sugars, cornstarch, nutmeg, cinnamon, salt, lemon juice and almond extract.

Pour peaches into prepared pie crust. Top with second crust (either in a lattice pattern or leave plain) and crimp edges. Cut slits in top crust if not using a lattice top.

Sprinkle with cinnamon sugar.

Bake at 450°F for 20 minutes. Place foil on the bottom rack of the oven to catch drips and reduce heat to 350°F. Bake for 45 minutes more until the filling is bubbling in the center of the pie. Serve with vanilla ice cream.