Recipe for cooking Peach Pie with Almond-Pecan Streusel

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Peach Pie with Almond-Pecan Streusel

Source: San Antonio Express-News

Pastry crust for 1 (9-in.) single-crust pie
5 c. peeled, sliced peaches (5 or 6 lrg. peaches)
1/2 to 3/4 c. sugar
2 1/2 to 3 Tbsp. cornstarch
Dash of ground nutmeg
1 egg white, lightly beaten
1 Tbsp. lemon juice
1/8 tsp. almond extract or flavoring
1/3 c. packed light brown sugar
1/2 c. flour
6 Tbsp. unsalted butter
1 c. chopped nuts (mixture of pecans and almonds)

Preheat oven to 425 degrees F. Line a 9-in. pie plate with the pie crust.

In a lrg. bowl, combine sliced peaches, sugar, cornstarch and nutmeg. Allow to stand 15 mins..

Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof the pie crust. Stir lemon juice and almond extract or flavoring into peach mixture; spoon mixture into pie shell.

Mix brown sugar with flour. Cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.

Bake for 15 mins.. Reduce oven temperature to 400 degrees F and bake 35 mins. more. To prevent overbrowning of rim of crust, cover edges with strips of foil.

Makes approximately 8 servings.