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Almond-Streusel Peach Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Fruits / Pies & Pastries

    Ferry cmsj69b
2  cups  Flour
3/4  teaspoon  Salt
10  tablespoons  Butter, chilled
2  tablespoons  Shortening, chilled
1  cup  Brown sugar
3/4  teaspoon  Nutmeg
1/2  cup  Almonds, sliced
1    Lemon
9    Peaches, about 3 pounds
3  tablespoons  Cornstarch
1/4  teaspoon  Almond extract
2  tablespoons  Dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes. Reduce temperature to 350. Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

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