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1
Place almonds, flour, butter, and sugar in food processor and pulse until the mixture is crumbly, 8 to 10 short pulses. While continuing to pulse, add the brandy, 1 tablespoon at a time, then the water until the dough begins to form a ball. Transfer to a sheet of plastic wrap and press into a 1/4-inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
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2
Adjust oven rack to center position and preheat oven to 350u00b0F. Remove dough from refrigerator. Using a rolling pin, roll dough into a circle roughly 12-inches in diameter. Transfer to a pit plate and trim edges. Line with foil, fill with pie weights, and bake empty crust until golden brown, about 10 minutes. Remove from oven, remove weights, and set aside.
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3
While pie crust chills, combine sliced peaches and brandy in a medium bowl. Cover and let sit for at least 30 minutes.
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4
Melt butter in a small saucepan. Remove from heat and stir in brown sugar, flour, and almond extract until combined. Allow topping to cool until crumbly, about 15 minutes.
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5
Line the bottom of the pie crust with slivered almonds. Pour brandy-soaked peaches in the prepared crust over the almond layer and spread crumbled brown sugar mixture on top. Bake until topping is golden brown, about 1 hour.
