---------- Recipe via Meal-Master (tm) v8.03
  
       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.
  
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