2 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1/2 cup cold lard, cubed
1/2 cup cold unsalted butter, cubed
1/2 cup ice-cold water
1 egg, beaten with 1 tsp water for egg wash
8 cups sliced peaches, cut into 3/4-in. thick (8 to 10 medium)
1 cup granulated sugar
1/4 cup cornstarch
2 tbsp lemon juice
1/4 tsp nutmeg, (optional)
1/4 tsp salt
DOUGH: Whirl flour, sugar and salt in a food processor until combined. Add lard and pulse 12 times until fine. Add butter and, while pulsing 7 or 8 times, quickly add ice water through the feed tube until dough just comes together. Divide dough in half, then wrap each with plastic wrap. Press into discs and refrigerate 1 hr.
POSITION rack in bottom of oven. Preheat to 425F.
ROLL 1 dough disc on a lightly floured surface into a 13-in. circle. Transfer to a 9-in. deep-dish pie plate. Press dough over bottom and sides of plate, leaving an overhang. Roll out remaining dough into a 13-in. circle and place on a baking sheet. Refrigerate both 20 min.
FILLING: Toss peaches, sugar, cornstarch, lemon juice, nutmeg and salt in a large bowl until coated. Add filling to pie plate. Place dough circle over filling. Trim pastry to 1/2 in. past edge of pie plate; fold top edge underneath and crimp. Brush top of pastry with egg wash. Using a paring knife, cut 2-in. steam vents on the top. Bake on a baking sheet in bottom of oven for 30 min. Rotate pie 180 degrees and reduce heat to 350F. Continue baking until pastry is golden-brown and filling is bubbly, about 40 more min, covering with foil during last 30 min if browning too quickly. Let cool completely, 4 hours or overnight, before serving.