| 1 | Combine 1 cup flour and ?ts. |
| 2 | Salt. |
| 3 | Cut in 4 tb. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. |
| 4 | Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. |
| 5 | Gather into a disk. |
| 6 | Wrap and chill at least 30 minutes. |
| 7 | Combine remaining cup of flour, 1/3 cup brown sugar, ?ts. |
| 8 | Salt, and ?ts. |
| 9 | Nutmeg. |
| 10 | Cut in remaining 6 tb. of butter until crumbly. |
| 11 | Stir in almonds. |
| 12 | Chill. |
| 13 | On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan. |
| 14 | Fit pastry into pan. |
| 15 | Trim and flute edges. |
| 16 | Chill. |
| 17 | Heat oven to 47Grate 1 ts. |
| 18 | Of lemon zest from the lemon and squeeze 1 tb. of juice. |
| 19 | Peel peaches and slice. |
| 20 | Combine with remaining 2/3 cup brown sugar, remaining ?ts nutmeg, lemon zest and juice, cornstarch and almond extract. |
| 21 | Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. |
| 22 | Sprinkle almond crumb mixture on top. |
| 23 | Bake 15 minutes. |
| 24 | Reduce temperature to 350. |
| 25 | Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. |
| 26 | Cool completely before cutting |
