Almond-Streusel Peach Pie Recipes

Almond-Streusel Peach Pie Recipes

2 cups flour
3/4 tsp Salt
10 tbls butter; chilled
2 tbls Shortening; chilled
1 cup Brown sugar
3/4 tsp Nutmeg
1/2 cup Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tbls Cornstarch
1/4 tsp Almond extract
2 tbls Dry bread crumbs

Combine 1 cup flour and 1/2 tsp of salt. Cut in 4 tbls of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tbls ice water, a tbl 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 of salt, and 1/4 tsp of nutmeg. Cut in remaining 6 tbls 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 tbl of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 tsp of 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.

Pie Recipes: Almond-Streusel Peach Pie