Almond-Streusel Peach Pie Recipe
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 teaspoon salt.
Cut in 4 tablespoons of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
Sprinkle in 3 to 4 tablespoons 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 teaspoon salt, and 1/4 teaspoon nutmeg.
Cut in remaining 6 tablespoons 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.
Grate 1 teaspoon of lemon zest from the lemon, and squeeze 1 tablespoon of juice.
Peel peaches and slice.
Combine with remaining 2/3 cup brown sugar, remaining 1/2 teaspoon 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 at 475 degrees.
Reduce temperature to 350.
Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes.
Cool completely before cutting.
