Peach Almond Lattice Pie
Ingredients 
4 1/4 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons nutmeg
1/2 teaspoon salt
1/4 cup vegetable shortening
1 1/4 cups plus 2 tablespoons unsalted butter, cubed and chilled
10-12 tablespoons cold water
8 ounces almond paste
1/4 cup confectioners' sugar
3 large eggs
2 pounds fresh peaches, sliced into 1/2-inch wedges
2 tablespoons cornstarch
3 tablespoons lemon juice
Directions
1. Make the dough and crust: Combine 4 1/4 cups flour, 3/4 cup sugar, 1 teaspoon nutmeg, and salt in a large bowl. Cut in the shortening and 1 1/4 cups butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water, a few tablespoons at a time as necessary, and mix until just combined.
Gather dough into a ball, divide in half, and flatten into disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours or overnight. Roll 1 pastry disk on a lightly floured surface into a 1/16-inch-thick circle. Transfer to a pie plate and trim, leaving a 1/2-inch overhang. Cover with plastic wrap and refrigerate. Roll the remaining disk on a lightly floured surface into a 1/16-inch-thick circle and using a long, sharp knife cut 10 one-inch-wide strips. Cover and chill strips.
2. Make the filling and assemble the pie: Preheat oven to 450° F. Combine the almond paste, confectioners' sugar, and remaining butter in the bowl of a food processor fitted with a metal blade and pulse until smooth. Add 2 eggs and remaining flour and pulse until well combined. Pour the almond filling into the prepared pie shell. Combine the peaches, cornstarch, 1/4 cup sugar, lemon juice, and remaining nutmeg in a large bowl.
Top the almond filling with the peaches and their juices. Weave the dough strips in a crisscross pattern to form a latticework top over the filling. Trim the ends, leaving a 1/2-inch overhang. Crimp the bottom crust and the lattice together. Whisk remaining egg with 1 tablespoon of water in a small bowl. Lightly brush the pie top and edge. Sprinkle with remaining sugar. Bake on baking sheet for 15 minutes. Reduce temperature to 400° F and bake until filling bubbles and crust is golden brown -- about 45 minutes.
