Peach Pie With Almond Streusel

• 1/2 cup light brown sugar
• 1/4 cup muscovado sugar
• 6 tablespoons all purpose flour
• 6 tablespoons slivered almonds
• 6 tablespoons rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cubed
• 2 1/4 pounds peaches, peeled and sliced 1/3" thick
• 1/3 cup sugar
• 1 tablespoon fresh squeezed lemon juice
• 1/2 teaspoon almond extract
• 1/4 cup cornstarch
• Single pastry for crust*

1. *For pastry crust, see recipe here: rnhttp://food52.com/recipes/24701-the-apple-pie-of-my-eye
2. Make the Steusel:rnIn a medium bowl, combine the brown and muscovado sugar, flour, almonds, oats, cinnamon, nutmeg, and salt. Toss to blend. Add the butter and rub into the dry mixture evenly (with a fork or your hands) until small crumbs form. rnrnRefrigerate the streusel and preheat the oven to 350 degrees F.
3. On a lightly floured work surface, roll out the pastry dough until approximately 1/4-inch thick and transfer to a 9-inch glass pie plate. Trim the edges and crimp with a fork. Freeze the pie shell for 10 minutes.
4. Make the filling:rnIn a large bowl, toss the sliced fruit with the sugar, lemon juice, and almond extract. Let stand for 5 minutes so the sugar dissolves, then stir in cornstarch.
5. Scrape the fruit mixture into the chilled pie shell, and scatter the streusel evenly on top of the fruit. To protect the crust from burning, wrap aluminum foil around the edge of the crust. rnrnBake the pie in the lower third of the oven for about an hour, or until the fruit juices bubble around the sides. rnrnLet cool on a wire rack before serving - goes great with ice cream!

light brown sugar, muscovado sugar, flour, almonds, rolled oats, cinnamon, nutmeg, salt, unsalted butter, peaches, sugar, fresh squeezed lemon juice, almond, cornstarch, pastry

Taken from food52.com/recipes/24714-peach-pie-with-almond-streusel (may not work)