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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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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