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Special equipment: a rimmed 10-by-15-inch baking sheet
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Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
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For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes).
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Drop pieces of the dough all over the prepared baking sheet.
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Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps.
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Set aside.
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For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves.
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Transfer the filling onto the crust and spread in an even layer.
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Bake for 30 minutes.
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For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
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Remove the pie from the oven and sprinkle the streusel evenly over the filling.
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Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more.
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(If the crust browns too quickly during baking, cover the pie loosely with foil.)
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Let the pie cool.
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Serve warm or at room temperature.
