b'Fried Palisade Peach Pie with Vanilla GelatoELISE WIGGINSMakes 8 piesFOR THE FILLING: 1 cup C&H or Domino sugar4 cups fresh (or frozen and thawed) Palisade peach slices, peeled (Palisade peaches are grown on the Western Slope of Colorado and are prized for their sweetness. Substituting everyday peaches will work, too.)4 whole cloves W teaspoon freshly grated nutmeg 2 tablespoons fresh lemon juice W cup cornstarch Vanilla bean gelato, for serving FOR THE CRUST: 2 cups all-purpose flour, plus extra for dusting the work surface 3 tablespoons C&H or Domino sugar, plus extra for sprinkling the pies 1W teaspoons ground cinnamon V teaspoon salt 4 tablespoons cream cheese, diced and chilled 9 tablespoons solid vegetable shortening, chilled, plus more for frying 4 to 6 tablespoons ice water TO PREPARE THE FILLING:In a large saucepan over medium heat, combine the sugar, peach slices, cloves and nutmeg. Mix until blended. Bring the mixture to a boil; turn down the heat and allow the mixture to simmer until the peaches are softened, 20 to 25 minutes. Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve B/d cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan. In a small bowl, combine the lemon juice and cornstarch. Whisk the cornstarch mixture into the peach mixture, stirring until combined. Bring the mixture to a boil and cook for 1 minute, stirring constantly to keep it from sticking; the mixture will be very thick. Transfer the peach mixture to a clean bowl and chill for 1 hour, or until completely chilled. TO PREPARE THE CRUST:Sift the flour, sugar, cinnamon and salt together into a large mixing bowl. Add the chilled cream cheese and shortening, andworking with your hands or a forkmix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time, and gently mix until the dough begins to stick together. Form the dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes. 105'