Peach pie with streusel on a baking sheet

Ingredients:

Dough

• 220g unsalted butter at room temperature, cut into small pieces, plus extra for greasing the baking sheet
• 3 cups premium flour
• 2/3 cup powdered sugar
• 0.5 tsp coarse salt
• Special equipment: baking tray with sides measuring 25x37.5 cm.

Filling

• 1.3 kg peaches (about 6 pcs.), cut into 1 cm thick slices.
• 1.5 cups light brown sugar
• Juice of 1 lemon
• 3 tablespoons cornstarch
• 2 tsp vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 tsp coarse salt
• 1/4 teaspoon freshly grated nutmeg

Streusel

• 3/4 cup premium flour
• 0.5 cups sliced ​​almonds with skins
• 0.5 cup light brown sugar
• 90 g unsalted butter, melted
• 1/4 teaspoon coarse salt

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 375°F (190°C). Grease the bottom and sides of a 25 x 37.5 cm (9 x 15 in) baking pan with butter.
2. Dough:
   
   In a food processor, combine the butter, flour, sugar, and salt and pulse until the mixture forms a thick paste (this may take several minutes). Drop the dough pieces onto the prepared baking sheet. Using your fingers, press the crumb mixture evenly across the bottom and up the sides 1 cm, filling all the spaces between the pieces. Set aside.
   
3. Filling:
   
   In a large bowl, whisk together the peaches, brown sugar, lemon juice, cornstarch, vanilla extract, cinnamon, salt, and nutmeg until the cornstarch dissolves. Pour the filling over the dough and spread it into an even layer. Bake for 30 minutes.
   
4. Streusel:
   
   While the pie is in the oven, make the streusel by whisking together the flour, almonds, brown sugar, melted butter, and salt in a small bowl until evenly distributed and moistened.
   
5. Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, another 25-30 minutes. If the crust is browning too quickly during baking, cover the pie loosely with foil.
6. Let the pie cool. Serve warm or at room temperature.