Fresh Peach Pie

To Make the Pie Crust:

1. In a food processor, combine ¾ cup flour, salt, and sugar. Pulse a couple of times to mix. Add the butter and shortening, and pulse for about 10 seconds until the dough starts to form clumps. Scrape down the sides of the bowl with a rubber spatula.
2. Add the remaining ½ cup flour and pulse 4-6 more times until the mixture is crumbly and evenly distributed.
3. Transfer the mixture to a bowl, and sprinkle the ice water over it. Fold the dough using a spatula, pressing it down until it becomes tacky and sticks together.
4. Form the dough into a 4-inch disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
5. Preheat the oven to 425°F (220°C) and position the oven rack to the lowest setting. Roll out the chilled dough on a floured surface into a 12-inch circle, about ⅛-inch thick. Trim any overhang to about ½ inch beyond the pie plate’s edge, then fold the overhang under itself and crimp the edges. Poke the bottom with a fork.
6. Line the top of the crust with foil and bake for 15 minutes. Remove the foil, rotate the plate, and bake for another 5-10 minutes until the crust is golden brown and crisp. Let the crust cool completely before filling.
7. Shortcut: You can skip the homemade crust and use a store-bought one. Just bake it according to the package instructions and let it cool.

To Make the Filling:

1. Prep the puree: Take 1 heaping cup of peeled, chopped peaches and add them to a blender or food processor. Blend until smooth. (No blender? Mash them with a fork until smooth.) You need 1 full cup of pureed peach.
2. In a small saucepan, whisk together the sugar, cornstarch, Sure-Jell, and 1 cup of the peach puree and ½ cup of orange juice. Make sure to scrape the sides and bottom of the pan so everything mixes well.
3. Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil for 2 minutes to fully cook the cornstarch (the glaze will start frothy, but as it boils, it will thicken into a nice, smooth glaze). Once thickened, remove from heat and stir in the butter until it’s completely melted and incorporated. Let the glaze cool to room temperature.
4. Prep the Rest of the Peaches: While the filling cools, slice the remaining peaches. To do this, first cut the peach in half along the natural seam, twist the halves to separate, and remove the pit. Cut each half into quarters, removing any red pit bits if necessary. Then, lay the peach on its flat side and slice across the short side into ½-inch thick slices.
5. Add the peach slices to a medium bowl and pour the remaining  ½ cup orange juice over them  to keep them from browning.
6. Once the glaze has cooled, drain the peaches, then put them back into bowl. Pour the glaze over the peaches.  Then gently fold the glaze in until the peaches are  fully coated. Scoop the mixture into the cooled pie crust, spreading it evenly. Refrigerate the pie for a few hours to chill before serving.
7. Serve: Serve the pie chilled, topped with whipped cream if desired!