American pie with peaches

Preparation steps

• Put the flour, salt and sugar in a multi practicum and let it turn a few turns just to combine the ingredients. Slowly add the butter and fat, which you cut into cubes, make sure these ingredients are cool and let them combine with the flour only until you see that they are pea-sized lumps. Pour into a larger mixing bowl, pour a little ice water and vodka and a spatula, not by hand, combine until you get a soft dough. Pour the dough on a floured work surface, divide into two same balls, shape them into two balls with a little flour, flatten by hand to get two disks and wrap each disk separately in nylon and leave it in the refrigerator for at least an hour. You can leave it overnight and if necessary, the dough made in this way can be frozen, leave it in the refrigerator to thaw.
• In a large pot, bring the water to a boil and when the water has boiled, put all the peaches and cook them for 2 minutes, take them out with a slotted spoon and put them in a bowl with water and ice and leave them for a few minutes, remove the skin and set them aside.
• Put the thickener in a small bowl (if you wish, you can replace the thickener with 3 tablespoons of wheat semolina), a pinch of salt, a pinch of cinnamon, vanilla sugar, a pinch of nutmeg and sugar and combine it all together. In another, larger bowl, cut the peaches into slices or larger pieces, add lemon juice and if you use vanilla paste, add it, mix everything and sprinkle with the mixture of density. Set aside
• Spread the cooled dough on a lightly floured work surface, turning it over and adding a little flour, so that the dough does not stick to you. Roll out the melted dough on a rolling pin and transfer it to a rain or pie mold, which you previously greased with butter (I use baking spray) and put it over the mold. Gently pull the pages down with your fingers so that the nice dough "lies" on the mold and roll over the edges (see picture) and remove the excess dough (be careful not to spread too much, like me, you will have excess dough, if that happens, make a small mini tart with that dough or leave it in the freezer for another occasion)
• Pour the peach mixture into the prepared crust and sprinkle with a spoonful of two wheat semolina. Roll out the second disc and if you have this device for making test lace, use it, (this is the first time for me to use it and I wasn't very good with it, I'll play more and I'll learn I) and if I don't cut the ribbons with pizza cutter and intertwine them from above. Coat very lightly with water and sprinkle with sugar
• Preheat the oven to 250 ° C. Mold with pie, put on a baking sheet, which you covered with aluminum foil and put in the oven, reduce the temperature to 210 * C and bake for about 25 to 30 minutes, until slightly browned, reduce the temperature to 185 * C, rotate the baking sheet to the opposite side and bake for another 25 to 30 minutes, or until your crust turns golden yellow and the mixture boils.
• Remove from the oven and leave for at least two hours to cool. Serve hot or cold with a scoop of vanilla ice cream or without, it’s equally good both hot and cold.
• I saw the recipe for this dough on America's Test Kitchen, I get an email from them regularly, but since I'm not their subscribed member they don't show me all the recipes, just some, so I couldn't see this recipe in its entirety, only one part and their magazine I'm buying ... and so until I accidentally saw this recipe on this blog, which I follow regularly, there is also a recipe for stuffing on the same blog, which I changed to some extent
• Pleasant !!!!