An authentic heritage recipe using a double lard crust for maximum flakiness.
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Cut the chilled lard into the flour using a pastry cutter until the mixture resembles coarse crumbs with pea-sized bits of fat remaining.
Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just holds together; divide into two discs, wrap in plastic, and chill for at least one hour.
In a large heavy-bottomed saucepan, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
Cook the peach mixture over medium heat for 5-7 minutes until the juices thicken slightly and the peaches soften, then stir in the cubed butter and set aside to cool.
Roll out one dough disc on a floured surface to fit the bottom and sides of a 9x13 inch baking dish; trim the edges and pour in the cooled peach filling.
Roll out the second dough disc and place it over the filling, crimping the edges of the top and bottom crusts together to create a tight seal.
Cut several decorative steam vents in the top crust, brush the entire surface with egg wash, and sprinkle generously with sanding sugar.
Bake at 400°F (200°C) for 45-50 minutes until the crust is a deep golden brown and the peach filling is bubbling vigorously through the vents.
