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Recipe Name: Almond-streusel Peach Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Preparation Time:
Number of Servings: 8

Ferry cmsj69b
2 Cup(s) Flour
3/4 Teaspoon(s) Salt
10 Tablespoon(s) Butter, chilled
2 Tablespoon(s) Shortening, chilled
1 Cup(s) Brown sugar
3/4 Teaspoon(s) Nutmeg
1/2 Cup(s) Almonds, Sliced
1 Lemon
9 Peaches, about 3 pounds
3 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Almond extract
2 Tablespoon(s) 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. Posted to EAT-L Digest 02 Oct 96 Date: Thu, 3 Oct 1996
08:59:17 -0400 From: Eileen & Bob Holze <beck4@ASAN.COM>

Nutrition (calculated from recipe ingredients)
Calories: 493
Calories From Fat: 200
Total Fat: 22.9g
Cholesterol: 40mg
Sodium: 241.3mg
Potassium: 371.2mg
Carbohydrates: 68.5g
Fiber: 3.7g
Sugar: 37.4g
Protein: 6.6g

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