Deep Dish Peach Pie with Pecan Streusel Topping

From the BBQ below, it's time to get the pie up here. With the family coming I was allowed to bake desserts! and oh how I wanted pie, and I love peach pie, it was the first pie I had ever made at 15 so when I saw this recipe in the July 2010 issue of Bon Appetit I had to try it. When given the ok to bake anything, I will take that and run! It was an oh so yummy pie, we loved it! I cheated and added a couple extra peaches to it, figuring like every fruit pie, the filling will cook down, so not needed! the filling didn't budge, which put the topping high up, leaving to a few overly baked pecans, so definitely make this as the recipe directs! Warmed with Vanilla ice cream it was amazing. Thank you Bon Appetit!

Deep Dish Peach Pie with Pecan Streusel Topping:
Streusel Topping:

1/2 c plus 2 Tbsp unbleached all purpose flour
1/2 c old fashioned oats
1/3 c packed, brown sugar
1/2 tsp salt
6 Tbsp (3/4 stick) chilled unsalted butter, diced
3/4 c pecans, coarsely chopped

Crust:

1 1/2 c unbleached all purpose flour
1 Tbsp sugar
1/2 tsp salt
6 Tbsp (3/4 stick)chilled unsalted butter, diced
1/3 c non-hydrogenated, vegetable shortening, frozen, diced ( I totally just used normal shortening here)
3 1/2 Tbsp ( or more) ice water

Filling:

3/4 c sugar
2 Tbsp quick cooking tapioca
3/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1 1/2 tsp fresh lemon juice
3 3/4- 4 lbs peaches, peeled, halved, pitted, and cut into 1 inch wedges

9-91/2 in ceramic deep dish pie plate is needed.

Streusel Topping: Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. Do Ahead: Can be made 1 day ahead, cover and chill.

Crust: Blend flour, sugar, and salt in processor 5 second. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 Tbsp water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. Do Ahead:  can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
Roll out dough on floured work surface to 14 inch round; transfer to 9 inch deep dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
Filling: Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 min, tossing occasionally.
Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400. Spoon filling into crust. Scatter topping over, breaking up large clumps.
Bake pie 30 minutes. reduce oven to 350, bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.