** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. of butter and the
shortening until mixture resembles coarse meal with a few pea-sized pieces
remaining.
3. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until
dough just comes together.
4. Wrap and chill at least 30
minutes.
5. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts.
6. Cut in remaining 6 tb.
7. Chill.
8. On a lightly floured work surface, roll out chilled pie
pastry to fit a 9" pie pan.
9.
Chill.
10. of lemon zest from the lemon and
squeeze 1 tb.
11. Combine with remaining 2/3
cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch
and almond extract.
12. Sprinkle bread crumbs over bottom of pie shell and fill
with peach mixture.
13. Bake 15 minutes.
14. Continue baking until top is browned and fruit
juices are bubbling, 50 to 55 minutes. Cool completely before cutting.
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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Tree Nuts, Butter, Gluten, Corn, Almonds, Peach, Natural Sweeteners, Citric Acid allergies.
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