Deep Dish Peach Pie - cooking recipe

Ingredients

9 medium fresh California peaches (3 lb.)
1 1/2 c. sugar
1/2 c. flour
1 tsp. nutmeg
1/2 c. toasted almonds, chopped
1/2 tsp. almond extract
pastry (for one-crust pie)
8 large, firm ripe peaches
1/4 c. granulated sugar
1/4 tsp. salt
1 tsp. lemon juice
1/2 c. (1/4 lb.) butter or margarine
3/4 c. each: all-purpose flour and firmly packed brown sugar
1/2 c. chopped walnuts
whipped cream or vanilla ice cream (optional)

Preparation

Peel and pit peaches; cut into 3/4-inch thick slices (you should have 5 to 6 cups).
In a small bowl, combine granulated sugar and salt.
Arrange a layer of peach slices in an 8-inch square baking pan and sprinkle with some of the sugar mixture. Repeat layers until all peaches and sugar mixture are used. Sprinkle with lemon juice.
In a bowl, combine flour and brown sugar.
Using a pastry blender of 2 knives, cut butter into flour mixture until particles are about the size of peas.
Mix in nuts. Sprinkle crumb mixture evenly over peaches.
Bake in a 375\u00b0 oven for 45 minutes or until topping is browned.
Serve warm or refrigerate and serve cold.
Top each portion with whipped cream, if desired.
Makes 6 to 8 servings.