1 ½poundspeachespitted and thinly sliced, about 5 medium peaches
In a food processor, combine flour, sugar, and salt. Add butter and pulse until coarse meal forms. Gradually drizzle in enough ice water to form moist clumps (about 3 tablespoons). Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for at least 2 hours.
In a medium bowl, combine flour, brown sugar, and salt. Using your fingers, work the butter into the flour until the butter is evenly distributed and the mixture is moist and crumbly. The pieces of butter should be pea sized or smaller. Stir in the almonds. Refrigerate while you assemble the pie.
Preheat oven to 375°F with a rack in the center of the oven. Place parchment paper or a silicone liner on a baking sheet, set aside. On a floured surface, roll out pie crust into an 11 inch round (if pie crust is too firm, allow to sit at room temp for 10 minutes). Transfer crust to prepared baking sheet. I like to loosely roll the crust around my rolling pin to easily transfer it to the baking sheet.
For the peach filling: Place the peaches in a large bowl. In a separate bowl, combine cornstarch, sugar, and cinnamon. Sprinkle cornstarch mixture over peaches, and stir until combined. Pile the peaches onto the pie crust leaving a 2-3 inch border around the outside. Gently fold the edges of the pie dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed). Crumble the almond topping over the center of the pie, covering the peaches.
Brush the edges of the pie with beaten egg. Bake for 35-40 minutes, until the edges are light golden brown. Cover loosely with foil halfway through if the almond topping is getting too dark. Cool for at least 20 minutes before slicing and serving.
Adjust the sugar based on how sweet your peaches are, and how sweet you want the filling to be.Crust adapted from Epicurious