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
We are able to trace the history of written recipes way back into distant history, in fact as far as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient records were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the making 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 blissful. As we move on, there were two books from the fourteenth century ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the curry that we all know today, but instead descriptions of the types of meals on the menus of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an increase in manuscripts on cooking, most of which are kept safe in academic collections. Over the succeeding few centuries, the rich families of the West competed with each other to serve up the most extravagent banquests, and as a result chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing the recipes of their peers. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Almond Streusel Peach Pie recipe.
