*  Exported from  MasterCook  *
                   Peach Pie With Almond Crumble Topping
 Recipe By     : Cooking Live Show #CL8915
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         sweet dough for 1 crust pie
    1      cup           all-purpose bleached flour
    3      tablespoons   sugar
      1/4  teaspoon      freshly grated nutmeg
      1/2  cup           sliced almonds
    6      tablespoons   unsalted butter -- melted
    3      pounds        firm -- ripe, yellow
                         -- fleshed free stone
                         -- peaches, about 8
                         -- or 9 medium
      1/2  cup           sugar
    2      tablespoons   all-purpose bleached flour
      1/2  teaspoon      almond extract
      1/8  teaspoon      freshly grated nutmeg
    2      tablespoons   cold unsalted butter
 To make topping: Combine flour, sugar and nutmeg in a mixing bowl;
 stir well to mix and stir in sliced almonds. Stir in butter evenly.
 Set aside for 5 minutes, then, using your fingertips, break the
 mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare
 the filling.
 Preheat oven to 400 degrees and set racks at middle level. Roll out
 bottom crust and arrange in 9-inch Pyrex plate.
 To make filling: Peel the peaches by cutting a cross in the blossom
 end of each and dropping them three at a time into a pan of boiling
 water. Remove after 20 or 30 seconds with a slotted spoon or skimmer
 and drop them into a bowl of ice water. If the peaches are ripe, the
 skin will slip off easily. If it does not, remove the skin with a
 sharp stainless steel paring knife. (If you peel it with a knife,
 include an extra peach for what you have peeled away.) Hold each
 peeled peach gently in your left hand over a mixing bowl (if you are
 left handed reverse.) With a stainless steel paring knife make a cut
 through to the pit, from stem to blossom end. Make another cut about
 3/4-inch to the right of the first one along the outside of the peach.
 Angle the knife blade back so the cuts meet at the pit. Twist the
 knife blade upward slightly as a wedge of peach will fall into the
 bowl. Continue in the same manner around the peach, cutting it into 8
 to 10 wedges. Discard the pit and repeat with remaining peaches. Add
 remaining ingredients, except the butter, to the peaches and stir
 gently with a rubber spatula to combine. Pour filling into the
 prepared pastry shell and smooth. Dot with the butter.
 Scatter the crumb topping evenly over the filling. Place pie on the
 bottom rack of the oven and bake for 15 minutes. Lower the temperature
 to 350 degrees and move pie to the middle rack. Bake another 30
 minutes, or until the crust and crumble are a deep golden and the
 juices are just beginning to bubble up. Cool the pie on a rack and
 serve warm or room temperature.
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