Serves:

Ingredients:

Directions:

Make the dough. In a food processor, combine the all-purpose flour with the granulated sugar, salt and baking powder and pulse to blend. Add the small
pieces of cold butter and pulse until the mixture resembles coarse meal. Sprinkle the ice water over the mixture and pulse a few times, just until
a dough starts to form. Scrape the dough out onto a lightly floured work surface and gently knead it a few times. Gather the dough, pat it into
a disk, wrap in plastic and refrigerate until it is chilled and firm, at least 2 hours or overnight.

Meanwhile, make the streusel. In a large bowl, combine the light brown sugar with the flour, almonds, rolled oats, cinnamon and salt. Add the butter
and, with a pastry cutter or your hands, cut or rub the cold butter pieces into the mixture evenly. Refrigerate the streusel.

Preheat the oven to 350 degrees. On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Fold the dough in
half and gently press it into the plate. Trim the overhanging dough to ½ inch and fold it under itself; crimp the dough decoratively. Freeze the
pie shell for 10 minutes.

Make the filling. In a large bowl, toss the sliced fruit with the granulated sugar and lemon juice and let stand for about 5 minutes to let the sugar
dissolve. Stir in the cornstarch. Scrape the fruit into the pie shell in an even layer, then scatter the streusel evenly on top of the fruit.

Bake the fruit pie in the lower third of the oven for about 1 hour and 15 minutes until the fruit starts to bubble around the side. Transfer the pie
to a wire rack and let it cool to room temperature, then cut the pie into wedges and serve.

Makes one 9-inch pie