Categories: Pies, Fruits 
      Yield: 8 servings 
  
           -Jo Ferry cmsj69b 
      2 c  Flour 
    3/4 ts Salt 
     10 tb Butter; chilled 
      2 tb Shortening; chilled 
      1 c  Brown sugar 
    3/4 ts Nutmeg 
    1/2 c  Almonds; sliced 
      1    Lemon 
      9    Peaches; about 3 pounds 
      3 tb Cornstarch 
    1/4 ts Almond extract 
      2 tb Dry bread crumbs 
  
    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.