Deep-Dish Peach Pie with Pecan Streusel Topping

Blend flour, sugar, and salt in processor 5 seconds.

Add butter and shortening.

Using on/off turns, blend until mixture resembles very coarse meal.

Drizzle 3 1/2 tablespoons water over.

Blend until moist clumps form, adding more water by teaspoonfuls if dry.

Gather dough into ball; flatten into disk.

Wrap; 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.

Stir sugar and next 4 ingredients in large bowl.

Mix in lemon juice, then peaches; toss.

Let stand at least 20 minutes, 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°F.

Spoon filling into crust.

Scatter topping over, breaking up large clumps.

Bake pie 30 minutes.

Reduce oven to 350°F; 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.