Almond-Streusel Peach Pie

Title: Almond-streusel peach pie

Categories: Pies, Fruits

Yield: 8 servings

-Jo Ferry cmsj69b

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

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

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

1/3 cup brown sugar,

1/4 ts. salt,

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.

475. Grate 1 ts. of lemon zest from the lemon and 1 tb. of juice. Peel peaches and slice. Combine with remaining

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

50 to 55 minutes. Cool completely before cutting. --