2 cup flour
3/4 tsp salt
10 tbsp butter, chilled
2 tbsp shortening, chilled
1 cup brown sugar
3/4 tsp nutmeg
1/2 cup almonds, sliced
1 lemon
9 peaches, about 3 pounds
3 tbsp cornstarch
1/4 tsp almond extract
2 tbsp dry bread crumbs
Directions
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.
Servings: 8 servings
Almond-Streusel Peach Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; German; Nut; Peach
The History of Recipes
Historians have tracked the existence of recipes far back into distant history, at least as far into history as ancient Egypt, and maybe even further. In practice though, in the main part, these old cookbooks were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a few documents detailing recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and afters, a very modern way of dining. He also describes how the Romans were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs for example basil, fennel and dill. Over the next few centuries, the powerful and wealthy competed to offer the most exotic meals, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes common in their social group. The introduction of television gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Almond Streusel Peach Pie recipe.
