nectarine and almond crumble pie

strange, it seems nectarines are not popular for pies, as i found it really difficult to find a good nectarine pie recipe online.. i get the impression people are far more fond of peach pie recipes, though this one was a hit at the dinner i served it at!

this recipe is adapted from:
http://www.care2.com/greenliving/nectarine-pie-almond-topping.html#

Crust

Dough for 1 single-crust pie crust

Filling

4 cups pitted and sliced ripe nectarines, unpeeled (about six nectarines)
1/3 cup sugar (more or less depending on how ripe the nectarines are)
1 tablespoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon almond extract

Almond Crumb Topping

1/2 cup whole or slivered almonds

1/2 tsp cinnamon
1/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons margarine butter, cut into pieces

Preheat the oven to 400F.

Spread the pie crust into the pie tin.

In a large bowl, combine the nectarines, 1/3 cup of the sugar, lemon juice and almond extract. Stir in the corn starch. Fill the pie crust will the fruit. Place the pie on the center oven rack and bake for 30 minutes.

Meanwhile, make the topping. Combine the almonds and the sugar in a food processor, pulsing in short bursts to chop the almonds well. Add the flour, cinnamon, and salt and pulse briefly to mix. Scatter the margarine over the dry ingredients and pulse until the mixture looks like fine crumbs. Dump the crumbs into a large bowl and rub between your fingers to make large, chunky crumbs. Refrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 375F. Carefully spread the almond crumb topping over the pie. Continue to bake until the juices bubble thickly around the edge, 30 to 40 minutes.