Peach Coconut Almond Pie

• FOR THE PIE:
• 1 whole Homemade Pie Pastry
• 2 pounds Frozen Peaches
• 2 Tablespoons Lemon Juice
• 1 whole Lemon, Zested
• 1/3 cups Sugar, Plus 3 Tablespoons, Divided
• 2 Tablespoons Cornstrach
• 1/2 teaspoons Vanilla
• 1/4 teaspoons Nutmeg
• FOR THE CRUMB TOPPING:
• 1 cup White Whole Wheat Flour
• 2/3 cups Sugar
• 1/4 teaspoons Sea Salt
• 1/2 cups Sweetened, Flaked Coconut
• 1/2 cups Sliced Almonds
• 5 Tablespoons Cold Butter

1. Preheat oven to 400u0b0F. Prepare pie pastry and place in a 9-inch pie plate.
2. Mix peaches with lemon juice, lemon zest, and 1/3 cup sugar. Set aside for 10 minutes.
3. Meanwhile, mix cornstarch with remaining 3 tablespoons sugar. Sprinkle this mix over peaches and combine. Stir in vanilla and nutmeg. Pour into pie pastry. Place pie shields on pie and bake 30 minutes.
4. Meanwhile, for the crumb topping, combine flour, sugar, salt, coconut, and almonds. Pulse in food processor until combined. Add the butter and pulse until mix resembles small crumbs.
5. Reduce heat to 375u0b0F. Remove pie and pour crumb mixture over pie. Bake another 30 minutes until golden and bubbly. Let cool at least 1 hour before serving.

pastry, peaches, lemon juice, lemon, sugar, vanilla, ubc, crumb topping, flour, sugar, ubc, almonds, butter

Taken from tastykitchen.com/recipes/desserts/peach-coconut-almond-pie-2/ (may not work)