Almond-Streusel Peach Pie


2 c flour
3/4 ts Salt
10 tb butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb 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.