Almond Streusel Peach Pie

Line crust with a large piece of parchment paper or foil (there should be a 3-inch overhang). Fill crust with dried beans. (TIP: No dried beans on hand? Use sugar or uncooked rice instead!) Bake on middle rack until crust’s edges are lightly golden, 10-12 minutes. Remove crust from oven; carefully lift sides of parchment paper to remove beans. TIP: Keep the beans or rice on hand for the next time you bake a pie!

Meanwhile, peel peaches, then cut off sides around pit (discard middle piece with pit); dice into ½-inch pieces. Zest and quarter lemon. Melt 2 TBSP butter in a large pan over medium-high heat. Once butter is melted, add peaches and a pinch of salt; stir to combine. Cook 3-4 minutes, or until peaches begin to lightly brown, stirring occasionally. Stir in half the cinnamon, ⅓ cup water, juice from two lemon wedges, ⅓ cup white sugar, and brown sugar. Cook, stirring occasionally, until sauce has mostly reduced and thickened, and peaches are glazed, 5-6 minutes. Remove pan from heat; stir in ¼ cup flour and peach jam until combined.

Meanwhile, place 5 TBSP butter in a medium, microwave-safe bowl; cover with plastic wrap. Microwave until melted, 60-90 seconds. Using a fork, stir in almonds, remaining flour, remaining cinnamon, ¼ cup sugar, and a pinch of salt until combined. Place in refrigerator to let butter harden slightly, about 5 minutes.

Carefully pour cooked peach filling into pie crust. Remove streusel mixture from fridge and evenly crumble over peach filling, pressing together between your fingers to create small clumps. Carefully wrap edges of crust with aluminum foil to prevent it from browning too quickly. Bake pie on middle rack until crust and streusel are golden brown and filling has thickened slightly, 35-40 minutes. Remove from oven and set aside to cool slightly, 10 minutes.

Meanwhile, in a small bowl, whisk together crème fraîche, 1 tsp sugar and a pinch of lemon zest until smooth and creamy.