Saturday, January 2, 2010

Peach Pie with Almonds

Peach Pie with Almonds
(My Sister Dana helped me create this recipe. It is amazing and I have never served it to anyone who hasn't asked for the recipe. I am not a huge fan of peach cobbler, but this is a mix between a pie and cobbler and oh so yummy!)

1 can (29 oz) or 2 Cans (16 oz) cling peach slices in syrup
1/3 C plus 1 Tbs granulated sugar, divided
1 Tbs cornstarch
1/2 tsp vanilla
1 tsp Almond extract (or more to taste)

Drain peach slices in fine meshed sieve over 2 Cup glass measure. Reserve ¾ C syrup.
Combine 1/3 C granulated sugar and cornstarch in small saucepan. Slowly add reserved syrup. Stir well. Add vanilla and almond extract. Cook over low heat, stirring constantly, until thickened. Set aside.
Crunchy topping
½ C packed brown sugar
1/2 C all-purpose flour
1/3 C uncooked rolled oats
¼ C butter, melted
½ tsp cinnamon
1/3 C almonds, blanched and chopped.

Combine all ingredients in small bowl. Set aside.

Butter Flaky Pie Crust
(I use this for all of my pies, I didn’t like pie crust until I tasted this one)
1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (a food processor works great for this part) Stir in water, a tablespoon at a time, until mixture forms a ball.
For best results wrap in plastic and refrigerate for 4 hours or overnight, but not necessary. Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Serve with Sweetened Whipped Cream or ice-cream if desired.

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