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
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.
