Almond Crunch Peach Pie

Print Recipe

makes one (10-inch) pie

Read through directions before beginning, noting the oven temperature is lowered after 20 minutes.

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

COOK’S NOTES: Almond Crunch Topping. Pulse together in a food processor, cut in with a pastry cutter or blend with fingers: 1 cup (120 grams) all-purpose unbleached flour; 6 tablespoons (75 grams) diced, cold, salted butter; 3/4 c (155 grams) brown sugar; Pinch salt; 1/4 cup (20 grams) sliced almonds until mixed and forms large, moist clumps. (If you use the food processor, you may need to pour the mixture into a bowl afterward and massage it a bit until it sticks together.)