Deep Dish Peach Pie

• 9 medium fresh California peaches (3 lb.)
• 1 1/2 c. sugar
• 1/2 c. flour
• 1 tsp. nutmeg
• 1/2 c. toasted almonds, chopped
• 1/2 tsp. almond extract
• pastry (for one-crust pie)
• 8 large, firm ripe peaches
• 1/4 c. granulated sugar
• 1/4 tsp. salt
• 1 tsp. lemon juice
• 1/2 c. (1/4 lb.) butter or margarine
• 3/4 c. each: all-purpose flour and firmly packed brown sugar
• 1/2 c. chopped walnuts
• whipped cream or vanilla ice cream (optional)

1. Peel and pit peaches; cut into 3/4-inch thick slices (you should have 5 to 6 cups).
2. In a small bowl, combine granulated sugar and salt.
3. Arrange a layer of peach slices in an 8-inch square baking pan and sprinkle with some of the sugar mixture. Repeat layers until all peaches and sugar mixture are used. Sprinkle with lemon juice.
4. In a bowl, combine flour and brown sugar.
5. Using a pastry blender of 2 knives, cut butter into flour mixture until particles are about the size of peas.
6. Mix in nuts. Sprinkle crumb mixture evenly over peaches.
7. Bake in a 375u0b0 oven for 45 minutes or until topping is browned.
8. Serve warm or refrigerate and serve cold.
9. Top each portion with whipped cream, if desired.
10. Makes 6 to 8 servings.

fresh california peaches, sugar, flour, nutmeg, almonds, almond extract, pastry, firm ripe peaches, granulated sugar, salt, lemon juice, butter, flour, walnuts, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467056 (may not work)