-
1
To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
-
2
Stir in butter evenly.
-
3
Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs.
-
4
Set aside again while you prepare the filling.
-
5
Preheat oven to 400 degrees and set racks at middle level.
-
6
Roll out bottom crust and arrange in 9-inch Pyrex plate.
-
7
To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water.
-
8
Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water.
-
9
If the peaches are ripe, the skin will slip off easily.
-
10
If it does not, remove the skin with a sharp stainless steel paring knife.
-
11
(If you peel it with a knife, include an extra peach for what you have peeled away.)
-
12
Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.)
-
13
With a stainless steel paring knife make a cut through to the pit, from stem to blossom end.
-
14
Make another cut about 3/4 inch to the right of the first one along the outside of the peach.
-
15
Angle the knife blade back so the cuts meet at the pit.
-
16
Twist the knife blade upward slightly as a wedge of peach will fall into the bowl.
-
17
Continue in the same manner around the peach, cutting it into 8 to 10 wedges.
-
18
Discard the pit and repeat with remaining peaches.
-
19
Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine.
-
20
Pour filling into the prepared pastry shell and smooth.
-
21
Dot with the butter.
-
22
Scatter the crumb topping evenly over the filling.
-
23
Place pie on the bottom rack of the oven and bake for 15 minutes.
-
24
Lower the temperature to 350F (180C) and move pie to the middle rack.
-
25
Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up.
-
26
Cool the pie on a rack and serve warm or room temperature.
