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, 1 tb 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 F. 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,
corn starch, 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 F. Continue baking
until top is browned and fruit juices are bubbling, 50 to 55 minutes.
Cool completely before cutting.