Peaches and Cream Pie

PASTRY: In large bowl, whisk together flour, salt and lemon rind. With pastry blender or 2 knives, cut in shortening and butter until crumbly with a few larger pea-size pieces.

In liquid measure, stir together egg yolk, lemon juice and enough ice water to make 1/4 cup. Drizzle over dry ingredients, tossing with fork until clumped together in ragged dough. With hands, press together into disc. Wrap in plastic wrap and refrigerate for 30 minutes.

On lightly floured surface, roll out pastry into 12-inch circle; unroll over 9-inch glass pie plate, easing into plate. Trim 1/2 inch from edge of rim; fold overhang under and flute neatly. (Make-ahead: Cover and refrigerate for up to 2 days.)

In bowl, stir sugar with flour; whisk in sour cream and almond extract. Add peaches; stir just to coat. Scrape into pie shell; set aside.

TOPPING: In bowl, stir flour with sugar; cut in butter until crumbly. Mix in almonds; sprinkle over filling. Bake in lower third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake until pastry and topping are golden brown and filling starts to bubble around edge, about 35 minutes. Let cool on rack.

PASTRY: In large bowl, whisk together flour, salt and lemon rind. With pastry blender or 2 knives, cut in shortening and butter until crumbly with a few larger pea-size pieces.

TOPPING: In bowl, stir flour with sugar; cut in butter until crumbly. Mix in almonds; sprinkle over filling. Bake in lower third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake until pastry and topping are golden brown and filling starts to bubble around edge, about 35 minutes. Let cool on rack.