ALMOND-STREUSEL PEACH PIE

2 cups flour, divided use
3/4 tsp salt, divided use
10 tbsp butter, chilled, divided use
2 tbsp shortening, chilled
1 cup brown sugar, divided use
3/4 tsp nutmeg, divided use
1/2 cup almonds, sliced
1 lemon
9 peaches (about 3 pounds)
3 tbsp cornstarch
1/4 tsp almond extract
2 tbsp dry bread crumbs

TO MAKE THE PIE DOUGH:
Combine 1 cup flour and 1/2 tsp. salt. Cut in 4 tbsp. of the butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tbsp. ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes.

TO MAKE THE STREUSEL:
Combine remaining 1 cup flour, 1/3 cup brown sugar, remaining 1/4 tsp. salt, and 1/4 tsp. nutmeg. Cut in remaining 6 tbsp. of butter until crumbly. Stir in almonds. Chill.

TO SHAPE THE PIE CRUST:
On a lightly floured work surface, roll out chilled pie pastry to fit a 9-inch pie pan. Fit pastry into pan. Trim and flute edges. Chill.

WHEN READY TO BAKE:
Preheat oven to 475 degrees F.

Grate 1 tsp. lemon zest from the lemon and squeeze 1 tbsp. of juice; set aside.

Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 tsp. nutmeg, lemon zest and juice, cornstarch and almond extract; set aside.

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 degrees F. Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

Makes 1 (9-inch) pie
Adapted from source: Jo Ferry