*  Exported from  MasterCook  *
 
                         Almond-Streusel Peach Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies & Tarts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Flour
      3/4  teaspoon      Salt
   10      tablespoons   Butter  -- chilled
    2      tablespoons   Shortening  -- chilled
    1      cup           Brown sugar
      3/4  teaspoon      Nutmeg
      1/2  cup           Almonds  -- sliced
    1                    Lemon
    9                    Peaches  -- abt 3 lbs
    3      tablespoons   Cornstarch
      1/4  teaspoon      Almond extract
    2      tablespoons   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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