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
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
This Recipe for Almond-Streusel Peach Pie is one of thousands in the Recipes-to-go Ethnic Cookbook.
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
If you enjoy this Almond-Streusel Peach Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This is a recipe for Almond-Streusel Peach Pie from the recipe cookbook of Recipes-to-go (Ethnic)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Food Tip |
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