Almond-Streusel Peach Pie

• 2 cups flour, all-purpose
• 3/4 teaspoon salt
• 10 tablespoons butter chilled
• 2 tablespoons vegetable shortening chilled
• 1 cup brown sugar
• 3/4 teaspoon nutmeg
• 1/2 cup almonds sliced
• 1 each lemon
• 9 each peaches about 3 pounds
• 3 tablespoons cornstarch
• 1/4 teaspoon almond extract
• 2 tablespoons bread crumbs

1. Combine 1 cup flour and 1/2 ts.
2. salt.
3. Cut in 4 tb.
4. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
5. Sprinkle in 3 to 4 tablespoons ice water, a tablespoon at a time, until dough just comes together.
6. Gather into a disk.
7. Wrap and chill at least 30 minutes.
8. Combine remaining cup of flour, 13 cup brown sugar, 1/4 ts.
9. salt, and 1/4 ts.
10. nutmeg.
11. Cut in remaining 6 tb.
12. of butter until crumbly.
13. Stir in almonds.
14. Chill.
15. On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan.
16. Fit pastry into pan.
17. Trim and flute edges.
18. Chill.
19. Heat oven to 475.
20. Grate 1 ts.
21. of lemon zest from the lemon and squeeze 1 tb.
22. of juice.
23. Peel peaches and slice.
24. Combine with remaining 23 cup brown sugar, remaining 1/2 teaspoons nutmeg, lemon zest and juice, cornstarch and almond extract.
25. Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.
26. Sprinkle almond crumb mixture on top.
27. Bake 15 minutes.
28. Reduce temperature to 350F (180C).
29. Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes.
30. Cool completely before cutting.

flour, salt, butter, vegetable shortening, brown sugar, nutmeg, almonds, lemon, peaches, cornstarch, almond extract, bread crumbs

Taken from recipeland.com/recipe/v/almond-streusel-peach-pie-2928 (may not work)