Almond-Streusel Peach Pie
Test your pie making skills with this decadent recipe that is bound to help you win some competitions!
Yield
8 servingsPrep
60 minCook
70 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| 10 | tablespoons |
butter
chilled |
|
| 2 | tablespoons |
vegetable shortening
chilled |
|
| 1 | cup |
brown sugar
|
*
|
| ¾ | teaspoon |
nutmeg
|
|
| ½ | cup |
almonds
sliced |
|
| 1 |
lemon
|
|
|
| 3 | pounds |
peaches
about 9 peaches |
|
| 3 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 2 | tablespoons |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 1.5E+2 | ml |
butter
chilled |
|
| 3E+1 | ml |
vegetable shortening
chilled |
|
| 237 | ml |
brown sugar
|
*
|
| 3.8 | ml |
nutmeg
|
|
| 118 | ml |
almonds
sliced |
|
| 1 | each |
lemon
|
|
| 9 | each |
peaches
about 9 peaches |
|
| 45 | ml |
cornstarch
|
|
| 1.3 | ml |
almond extract
|
*
|
| 3E+1 | ml |
bread crumbs
|
|
Directions
Combine 1 cup flour and ½ tsp. 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 tablespoons 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, ⅓ cup brown sugar, ¼ tsp. salt, and ¼ tsp. 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℉ (246℃) F.
Grate 1 ts. of lemon zest from the lemon and squeeze 1 TB. of juice. Peel peaches and slice. Combine with remaining ⅔ cup brown sugar, remaining ½ teaspoons 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℉ (180℃). Continue baking until top is browned and fruit juices are bubbling 50 to 55 minutes.
Cool completely before cutting.
