CRUST
 2 cups flour, sifted
 1 teaspoon baking powder        
 (“You don't want a big rise.”)  
 1/3 cup sugar                   
 1/4 teaspoon salt               
 1/2 cup (1 stick) butter        
 1/3 cup vegetable shortening    
 About 3/4 cup half-and-half
  or milk
 
 FILLING
 7 cups sliced canned peaches, packed in
   syrup, or ripe, fresh peaches
 1/4 cup sugar, plus an additional 1/3 cup
   if using fresh peaches
 1/2 teaspoon nutmeg
 1/2 teaspoon cinnamon
 1 cup (2 sticks) butter
 
 Preheat the oven to 325 degrees F.  Butter an 8-inch square
 baking dish.  To prepare the crust, sift the flour, baking powder,
 sugar, and salt into a large bowl.  Using a wooden spoon, and in
 small pieces, alternately cut the butter and shortening into the
 flour mixture, until it resembles cornmeal in consistency.  Slowly
 add the half-and-half (or milk), mashing the mixture with a fork
 and using only enough liquid to make the dough soft.  Turn the
 dough out onto a floured surface and, with your hands, knead for
 30 to 45 seconds.  Separate the dough into 2 portions, making one
 portion slightly (10 to 15 percent) larger than the other.  Set
 aside.
 
 To prepare the peach mixture, if using canned peaches, drain
 the syrup from both cans, reserving 1/4 cup.  (If using fresh
 peaches, make a sugar syrup by combining 1/3 cup water and
 1/3 cup sugar in a saucepan.  Bring the mixture to a boil,
 stirring continuously, then lower the heat to a simmer and
 continue to stir for 5 minutes or until it coats the back of a
 wooden spoon.  Remove from the heat and cool.)
 
 Place the peaches in a large bowl and sift the sugar, nutmeg,
 and cinnamon over them.  Mix well.  Pour half the peach mixture
 into the prepared baking dish and dot with half the butter.  Roll
 out the smaller portion of dough and place over the peaches.  Pour
 the second half of the peach mixture on top of the layer of dough.
 Lightly drizzle the peach syrup (or sugar syrup) over the peaches.
 Dot with the remaining butter.  Roll out the remaining piece of
 dough so that it is large enough to slightly overlap the baking
 dish, and crimp the edges.  Place the dough on top of the peaches,
 allowing the excess to hang over the edge of the baking dish.
 Place a large dish or bowl on the rack below the baking dish to
 catch drips, and cook for 1 to 1 & 1/2 hours, until the top crust
 is lightly browned all over.  Serve with vanilla-spiked whipped
 cream, ice cream, or as Jackson likes it, “just plain.”
 Serves 6.
 
 *  From Jazz Cooks:  Portraits and Recipes of the Greats, by Bob
 Young and Al Stankus, Workman Publishing, New York, 1992.
 
 RECIPES FROM SEASONINGS' “DECEMBER: A SEASON OF CELEBRATION”
   For winter holidays 1994-1995

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