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Add a photoServings: 8
Ingredients
- 2 c. flour
- 3/4 tsp salt
- 10 Tbsp. butter chilled
- 2 Tbsp. shortening chilled
- 1 c. brown sugar
- 3/4 tsp nutmeg
- 1/2 c. almonds sliced
- 1 x lemon
- 9 x peaches about 3 pounds
- 3 Tbsp. cornstarch
- 1/4 tsp almond extract
- 2 Tbsp. dry bread crumbs
Directions
- Combine 1 c. flour and 1/2 ts. salt. Cut in 4 tb. of butter and the shortening till mix resembles coarse meal with a few pea-sized pcs remaining. Sprinkle in 3 to 4 tb ice water, a Tbsp. at a time, till dough just comes together. Gather into a disk. Wrap and refrigerateat least 30 min. Combine remaining c. of flour, 1/3 c. brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter till crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 c. brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill with peach mix.
- Sprinkle almond crumb mix on top. Bake 15 min. Reduce temperature to 350. Continue baking till top is browned and fruit juices are bubbling, 50 to 55 min. Cold completely before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 474 | |
| Calories from Fat 175 | 37% |
| Total Fat 19.97g | 25% |
| Saturated Fat 10.43g | 42% |
| Trans Fat 1.07g | |
| Cholesterol 38mg | 13% |
| Sodium 341mg | 14% |
| Potassium 407mg | 12% |
| Total Carbs 71.11g | 19% |
| Dietary Fiber 3.8g | 13% |
| Sugars 40.67g | 27% |
| Protein 5.65g | 9% |
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