Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Flour

  2. 3/4 teaspoon 3.8ml Salt

  3. 10 tablespoons 150ml Butter - chilled

  4. 2 tablespoons 30ml Shortening - chilled

  5. 1 cup 160g / 5.6oz Brown sugar

  6. 3/4 teaspoon 3.8ml Nutmeg

  7. 1/2 cup 46g / 1.6oz Almonds - sliced

  8. 1 Lemon

  9. 9 Peaches - about 3 pounds 3 tablespoons 45ml Cornstarch

  10. 1/4 teaspoon 1 1/3ml Almond extract

  11. 2 tablespoons 30ml Dry bread crumbs

Instructions Jump to Ingredients ↑

  1. 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.


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