A crusty sugar-almond streusel tops this custard-peach pie for a dessert that's perfect for summer.
For streusel topping, in a food processor bowl, combine the 1/3 cup flour, the rolled oats, 1/4 cup sliced almonds, 1/4 cup butter, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, the cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon salt. Process until mixture is evenly crumbly. (Or, chop almonds. In a medium bowl, combine almonds, flour, oats, granulated and brown sugars, cinnamon, nutmeg, and salt. Using a pastry blender, cut in 1/4 cup butter until the mixture is crumbly.) Set aside.
For filling, in a small saucepan, heat the 3/4 cup butter over low heat until browned. Remove from heat. In a medium bowl, whisk together eggs, the 1 cup granulated sugar, 1/3 cup flour, the vanilla, and 1/4 teaspoon salt. Whisk in browned butter. Set aside.
In large bowl, toss peaches with the 1/2 cup almonds, the lemon peel, and the 1/4 teaspoon nutmeg. Spoon mixture into Baked Pastry Shell. Pour the filling over peaches. Spoon streusel topping evenly over filling. Cover edge of pastry with foil.
Place pie plate on a baking sheet. Bake in a 350 degree F oven for 50 to 55 minutes or until golden and set. Cool on a wire rack. Cover and chill in refrigerator to store. Makes 8 servings.