Folks love pie. They not only like to EAT pie; they like to TALK pie. Just start a conversation with, “I was thinking of making a pie…” and see where the discussion goes. Lists of favorite pies; sad looks about not being able to make pie crust; tales of Aunt so-and-so’s legendary apple pies; questions about your sharing said pie; wondering about who’s doing what come the holidays. I like to talk pie because I like to BAKE pie. Just about any pie. I mean, is there anything prettier? Any better reason to clean your plate? Is there a tastier way to end Thanksgiving? A tastier way to begin the Friday morning after Thanksgiving?!
Living in Colorado, I skew up my annual late-August Palisades peach pie just a tinge. There’s peach-blueberry; brown sugar peach pie; peach cobbler (well, it’s pie-ish); some sort of crisp; and so on and so forth. This year, I had to have a crumb topping because… I don’t know. But not just any crumb topping; I wanted an almond crumb topping with the almond note repeated in the peach filling so that you had that perfect complete almond thrill in each and every bite. I love almonds– and peaches and almonds are related, you know. So now you have an Almond Crunch Peach Pie. Just for you.
Though it might or might not be of little consequence, a crumb pie (that’s what this pie is) is easier to make than a two-crust pie. Making one bottom crust, filling it, and topping it with a sweet buttery crumble –think streusel here– is much simpler than fitting a second piece of pastry on top. If you don’t want to make your own dough, a one-crust pie is even more perfect. You can buy the pastry straight out of the refrigerated section of the grocery and fit just the bottom crust in your pan, fold over the edges, crimp or flute them, and fill ‘er right up. Even simpler, buy the pastry frozen in a disposable pan, spoon in the filling, and bake. The frozen shell is not my personal favorite but it still works and the pie police, as always, are on vacation. (Careful!! Always use a baking sheet to put these pies in and to take them out of the oven; the aluminum pie plate is flimsy and –afterward– hot and dangerous.) My constant advice is to use a purchased crust if you must (make pie and quiche no matter what!) but keep trying to make your own. It’s not that difficult and even a messy homemade crust is tastier than a purchased one. Eventually you’ll get the hang of it. Literally. Be of good faith, you baker, you! Scroll down below the next photo (blue box) for links about making the easiest pie dough.
EASY-PEASY DOUGH?? The easiest homemade dough is made with oil instead of butter, lard, or shortening. OR: You can even make a press-in-place dough that requires no rolling.
However you come up with your dough for my celebration of summer’s end one-crust sweetie pie, I think you’ll be smacking your lips when you try this:
Almond Crunch Peach Pie
Ingredients
- Chilled and crimped or fluted pastry for a 10-inch one-crust pie (Use my recipe -see link below; use your own recipe; or use purchased dough)
- 6 -7 just ripe peaches, pitted and sliced (2 +pounds/1 kilogram)—no need to peel
- 2 tablespoons lemon juice
- ¾ cup (150) grams granulated sugar
- Pinch salt
- ½ teaspoon almond extract
- ¼ cup (30 grams) all-purpose, unbleached flour
- ¼ teaspoon EACH: ground nutmeg and ground cinnamon
- Almond crunch topping–see COOK’S NOTES below for recipe
- 2 tablespoons (10 grams) sliced almonds
Instructions
- PREHEAT OVEN to 425 degrees F. Set rack at center. Get out a rimmed baking sheet.
- MIX FILLING: In a large bowl, gently stir together the peaches, lemon juice, sugar, salt, almond extract, flour, and spices. Set aside.
- ADD FILLING TO THE PASTRY IN THE PIE PLATE: Spoon the peach filling evenly into the pastry-lined pie plate. Sprinkle the almond crunch topping evenly over the filling. Crumble the additional two tablespoons of sliced almonds a little in your fingers and sprinkle them over the almond crunch topping. Place pie on the rimmed baking sheet.NOTE: For fluted edged pies, it helps (though isn't absolutely necessary) to stick the pie in the freezer for about 20 minutes here. The colder the dough, the more likely your fluting will not spread during baking and you'll have a prettier pie.
- BAKE PIE for 20 minutes. Reduce heat to 350 F and bake another 40-50 minutes OR until crust and topping are brown and the peach filling is bubbling a bit through the topping.
- COOL PIE on a rack – for at least 2 hours before cutting and serving. (Use a potholder on the rack if baking in Pyrex.) Store loosely wrapped at room temperature 2 days or 4-5 days in the refrigerator. Freeze well-wrapped for 6 months only if you must. If you live in a warm or humid climate, you may want to store the wrapped pie in the refrigerator as soon as it's cooled or after you've served it for the first time.
Notes
WANT TO USE ALYCE’S PASTRY RECIPE? My spiced pie dough recipe is in the recipe for my Apple-Pecan Pie right here on the blog.
ONLY HAVE A 9 OR 9 1/2 -INCH PIE PLATE? Do it! If you use my pie dough recipe, you’ll just have little extra dough. You can make make pie dough cookies. (see below) Or not. You might be able to fit all of the filling into one of the smaller plates, but if not, there are two choices. 1. Make a little less filling. or 2.Butter a ramekin, push a little dough in the bottom, fill it with some peach filling, and bake. I call these “pie babies.” You could bake one without the crust, too. True. Pie needn’t always have crust.
PIE DOUGH COOKIES: Extra pieces of dough can be rolled, cut into 3″x 1/2″ inch strips, fried in a small skillet of hot oil, rested briefly on a folded paper towel to drain excess oil, and gently dredged in a small bowl of mixed sugar and cinnamon for “pie dough cookies.” Why throw “extra” dough away when you can have cookies? Best eaten while warm!
CRUMB-TOPPED PIES: What’s their origin? Read up: “Regardless of true origin, Dutch apple pie, a tasty treat”— “Dutch” in this case is Pennsylvania Dutch or (Deutch) German. A true Dutch apple pie (appeltaart) is something very different indeed, as any Dutch baker would tell you.
MORE ABOUT CRUMB PIES: My old BETTY CROCKER COOKBOOK labels crumb-topped pies “French.” “Dutch” apple pies, according to Betty, are topped with a second crust with large slits in it. She instructs us to pour 1/2 cup whipping cream through the slits right at the end of baking and then bake for another 5 minutes. Well, then. I might be even more confused but I vote with the German team here, considering their streusel-topped cakes or “streuselkuchen.” I’m just assuming somehow the approach was transferred to American pie-baking. In any case, the lines between cakes and pies –American or European–are occasionally quite blurred.
HOW RIPE SHOULD MY PEACHES BE? Overly-ripe peaches will bake into a good pie; there’s no reason not to use them. I used them here. But just-ripe peaches will bake into an even better and more attractive pie, holding their shape within the crust. While I’m fond of sliced peaches, some bakers instead prefer peach chunks. Cut each pitted peach into thirds and cut each third into three more pieces.
“How to Crimp or Flute Pie Crust”/Eating Well
BELOW: Here’s a photo of the beautiful pie baked by my dear friend, caterer and cook extraordinaire, Patti White. This version is made with gluten-free crust, by the way:
IF YOU LIKED THIS, YOU MIGHT ALSO LIKE MY:
Sweet Cinnamon Biscuit Peach Cobbler with Armagnac Ice Cream
She’s a Peach! Brown Sugar an Spice Peach Pie
Want some pie info or book titles? I give some helpful info along with book titles in my PLUM CRUMBLE TART post.
LIFE GOES ON:
Our hummingbirds are readying for their southern migration from the Rocky Mountain Front Range but I caught one just outside my sunroom window having its way with my geraniums. Once they’re gone, I’ll sometimes see a few show up again a couple of weeks later. I’m guessing they’re Canadians.
If you’re a single, go on and bake a pie. Invite someone for coffee or take a slice or two to friends or neighbors. Pie isn’t just for couples or families. And have some for breakfast. Or lunch. I’ll write you a note.
Thanks for keeping me company in my kitchen. I can’t tell you how happy I am that it’s cool enough to bake again,
Alyce
Old friend and longtime blog follower, Jan Moore, gifted me a basket of gorgeous green pears this week. I’ll store them in my garage fridge and dream about what to do with them. I’ll take out a few at a time to ripen in my sunny south window and if they last, I’ll use a couple to make my Apple-Pear-Cranberry Pie (or coffeecake) in the fall. Thanks, Jan!
