Almond-Streusel Peach Pie Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 2c Flour
  • 3/4ts Salt
  • 10tb Butter; chilled
  • 2tb Shortening; chilled
  • 1c Brown sugar
  • 3/4ts Nutmeg
  • 1/2c Almonds; sliced
  • 1 Lemon
  • 9 Peaches; about 3 pounds
  • 3tb Cornstarch
  • 1/4ts Almond extract
  • 2tb Dry bread crumbs

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