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1
Make the Crust In a food processor, combine the flour with the salt and pulse to blend.
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2
Add the butter and shortening and pulse until the mixture resembles coarse meal.
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3
Sprinkle the ice water over the mixture and pulse just until a dough starts to form.
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4
Scrape the dough out onto a work surface, gather up any crumbs and knead gently just until the dough comes together.
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5
Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
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6
Meanwhile, Make the Streusel In the food processor, combine the flour with the brown sugar, granulated sugar, candied ginger and salt.
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7
Pulse until the ginger is very finely chopped.
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8
Add the butter and pulse until moist crumbs form.
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9
Transfer the crumbs to a bowl, pressing some into clumps.
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10
Refrigerate the streusel.
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11
Meanwhile, Make the Streusel Preheat the oven to 400.
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12
On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick.
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13
Ease the dough into a deep 9-inch glass pie plate.
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14
Trim the overhanging dough to 1 inch.
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15
Fold it under itself and crimp decoratively.
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16
Freeze the pie shell until firm, about 10 minutes.
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17
Make the Filling In a large bowl, toss the sliced peaches with the lemon juice and almond extract.
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18
In a small bowl, whisk the brown sugar with the granulated sugar, flour, ginger and salt.
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19
Add the dry ingredients to the peaches and toss well.
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20
Scrape the fruit into the pie shell and scatter the streusel evenly on top.
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21
Make the Filling Bake the pie in the center of the oven for 20 minutes, until the crust is pale.
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22
Reduce the oven temperature to 350 and bake the pie for about 1 hour, until the crust is golden on the bottom and the fruit bubbles around the side.
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23
Cover the rim of the pie with foil if it starts to get too dark.
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24
Transfer the pie to a rack and let cool to room temperature.
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25
Cut into wedges and serve.
