2 cup flour
3/4 tsp salt
10 tbsp butter, chilled
2 tbsp shortening, chilled
1 cup brown sugar
3/4 tsp nutmeg
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
A Recipe for
Almond-Streusel Peach Pie
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This Recipe for Almond-Streusel Peach Pie is one of thousands in the Recipes-to-go Ethnic Cookbook.
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
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Food Tip |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
This is a recipe for Almond-Streusel Peach Pie from the recipe cookbook of Recipes-to-go (Ethnic)
Health food makes me sick. |
| Calvin Trillin |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the
shortening until mixture resembles coarse meal with a few pea-sized
pieces remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a
time, until dough just comes together. Gather into a disk. Wrap and
chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup
brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb.
of butter until 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 cup 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 mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes.
Reduce temperature to 350. Continue baking until top is browned and
fruit juices are bubbling, 50 to 55 minutes. Cool completely before
cutting.
Serves: 8
Almond-Streusel Peach Pie Recipe brought to you by Recipes To-Go