Almond-Streusel Peach Pie
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Almond-Streusel Peach Pie
  Peach    Pie  
Last updated 6/12/2012 12:42:10 AM. Recipe ID 1121. Report a problem with this recipe.
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      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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Recipe ID 1121 (Apr 03, 2005)

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