Almond-Streusel Peach Pie
Submitted by janice3
Buttery homemade crust cradles juicy peaches under a crunchy almond streusel crown. Fresh lemon zest brightens the filling while nutmeg adds depth to this show-stopping summer dessert.
YIELD
8 servingsPREP
60 minCOOK
70 minREADY
130 minPeak summer peaches deserve this kind of treatment.
A tender, flaky crust forms the foundation for sweet-tart peach slices kissed with lemon and nutmeg, all topped with an irresistible almond-studded streusel that bakes to golden perfection.
The double baking technique (high heat first, then lower) ensures the crust crisps up while the filling bubbles into jammy bliss.
Pro Tips
- Peach prep: To peel peaches easily, score an X on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water. Skins slip right off.
- Prevent soggy crust: Breadcrumbs sprinkled on the bottom absorb excess peach juices while adding subtle texture.
- Temperature matters: Start at 475°F to set the crust, then drop to 350°F to cook the filling through without burning the topping.
- Make ahead: Prepare the streusel topping up to 3 days ahead and refrigerate until needed.
Ingredients
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.
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