Almond-Streusel Peach Pie

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
3/4 teaspoon	3.8ml	Salt
10 tablespoons	150ml	Butter - chilled
2 tablespoons	30ml	Shortening - chilled
1 cup	160g / 5.6oz	Brown sugar
3/4 teaspoon	3.8ml	Nutmeg
1/2 cup	46g / 1.6oz	Almonds - sliced
1		Lemon
9		Peaches - about 3 pounds
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Almond extract
2 tablespoons	30ml	Dry bread crumbs

Recipe Instructions

Combine 1 cup flour and 1/2 tsp salt. Cut in 4 tbs of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.

Sprinkle in 3 to 4 tbs 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 tsp salt, and 1/4 tsp nutmeg. Cut in remaining 6 tbs 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 tsp of lemon zest from the lemon and squeeze 1 tbs. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 tsp 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 350F.  Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

Source:
Treasury of Christmas Recipes (1991)

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