Top-Crust Peach and Cardamom Pie

Ingredients

• For the crust:
• 1 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons plus 1/4 cup turbinado or demarara sugar
• 1/2 teaspoon kosher salt
• 1/2 cup chilled non-hydrogenated vegetable shortening, cut into 1/2-inch cubes
• 3 tablespoons ice water
• Filling
• 2 1/2 pounds firm, ripe peaches, peeled, pitted, sliced 1/2 inch thick
• 2 tablespoons cornstarch
• 2 teaspoons fresh lemon juice
• 1/3 teaspoon ground cardamom
• 1 tablespoon almond milk
• 1 teaspoon turbinado or demarara sugar, for sprinkling

Directions

1. For the crust, combine the flour, 1 1/2 teaspoons sugar, and salt in a food processor. Add the shortening and pulse until the mixture looks like an extra-coarse meal, about eight 1-second pulses. Pour in the ice water and pulse until the dough gathers into damp clumps, about six 1-second pulses; if it still seems dry, add up to 1 tablespoon more water.
2. Tip the dough onto a lightly floured surface and knead only until it holds together, 4 to 5 turns. Shape it into a cylinder, then cut it in half. Press one half into a disk, cover it with plastic wrap, and refrigerate for at least 30 minutes. Wrap the other half in plastic and freeze it for up to three months. You can also make the dough ahead and store it in the refrigerator for one day.
3. Cover a large baking sheet or cutting board with parchment paper. Flour your work surface and roll the chilled dough into a 13-inch round. Move the dough to the baking sheet and refrigerate it for 20 minutes. With a 2 1/2- to 3-inch cookie cutter, stamp out shapes from the dough, keeping the cutouts on the baking sheet. If you need more pieces, roll the scraps again and cut additional shapes. Refrigerate the cutouts on the baking sheet while you make the filling.
4. For the filling, move the oven rack to the lowest position and heat the oven to 400 degrees F. In a medium bowl, toss the peach slices with the remaining 1/4 cup sugar, cornstarch, lemon juice, and cardamom until everything is evenly coated.
5. Spoon the filling into a 9-inch pie plate. Lay the crust cutouts over the peaches in lightly overlapping circles, starting at the outer edge and moving toward the middle. Brush the pastry with almond milk, then add a little more sugar on top if you like. Bake until the pastry is deeply golden and the juices are bubbling, about 45 minutes.
6. Move the pie to a baking rack and let it cool for at least 30 minutes. Serve it warm or at room-temperature in bowls, with your favorite topping or au natural.