Ingredients

• 2 tablespoons shortening, chilled
• 1 cup brown sugar
• ¾ teaspoon nutmeg
• ½ cup almonds, sliced
• 1 lemon
• 9 peaches, about 3 pounds
• 3 tablespoons cornstarch
• ¼ teaspoon almond extract
• 2 tablespoons dry bread crumbs

Directions

• Directions
• Combine 1 cup flour and ½ teaspoon salt. Cut in 4 tablespoons butter and the shortening until mixture resembles coarse meal wit a few pea-sized pieces remaining.
• Sprinkle in 3 to 4 tablespoon 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, ¼ teaspoon salt and 1.4 teaspoon nutmeg. Cut in remaining 6 tablespoons butter until crumbly. Stir in almonds, chill.
• On a lightly floured work surface, roll out chilled pie pastry to fit a 9-inch pie pan. Fit pastry into pan. Trim and flute edges, chill. Heat oven to 475, grate 2 teaspoon of lemon zest from the lemon and squeeze 1 tablespoon of juice.
• Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining ½ teaspoon 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.