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.