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Almond-Streusel Peach Pie
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Rating: 5/5 (3 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 492
% Daily Value**
Total Fat 22g
Saturated Fat 10g
Unsaturated Fat 3g
Cholesterol 38mg
Sodium 361mg
Total Carbohydrate 69g
Dietary Fiber 5g
Sugars 37g
Protein 8g
Vitamin A  20%Vitamin C  25%
Calcium  6%Iron  6%
Potassium  13%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond-Streusel Peach Pie

Recipe Tags: Pie Recipes

Date Added: February 24, 2018


3 Tablespoons Cornstarch
3/4 Teaspoon Nutmeg
2 Tablespoons Dry Bread Crumbs
1/4 Teaspoon Almond Extract
2 Cups Flour
1 Cup Brown Sugar
1/2 Cup Almond sliced
3/4 Teaspoon Salt coarse
1 Lemon -- cut in 6 wedges
10 Tablespoons Butter chilled
2 Tablespoons Shortening chilled
9 Peaches about 3 pounds
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1. Combine 1 cup flour and 1/2 ts.

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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