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  Recipe Home » Pies » Almond-Streusel Peach Pie
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  Almond-Streusel Peach Pie
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 310
Ingredients:
-Jo Ferry cmsj69b
2 cup Flour
3/4 tsp Salt
10 tbsp Butter, chilled
2 tbsp Shortening, chilled
1 cup Brown sugar
3/4 tsp Nutmeg
1/2 cup Almonds, sliced
1 Lemon
9 Peaches, about 3 pounds
3 tbsp Cornstarch
1/4 tsp Almond extract
2 tbsp Dry bread crumbs
Instructions:
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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