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VIEW RECIPE
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Title:
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Almond Crunch Peach Pie |
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Date:
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09/06/2007 17:55:34 |
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Posted by:
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KitchenWitchCooks |
Filling:
5 cups sliced, peeled fresh yellow cling peaches (4 large peaches)
1/2 cup sugar
2 tbs lemon juice
1/2 cup canned or pkgd pure almond paste
1/4 cup all-purpose flour
1/4 cup non-dairy powdered creamer
Crust:
9-inch double crust
Topping:
1 egg white, lightly beaten
1/2 cup coarsely chopped or crushed almonds
3 tbs sugar
For Filling:
Combine peaches, 1/2 cup sugar and lemon juice in large bowl. Combine almond paste, flour and creamer in a small bowl. Mix until crumbly. Add to peaches; mix well. Refrigerate while preparing crust.
For Crust:
Prepare double crusts and press bottom crust into 9-inch plate. Spoon in filling. Heat oven 375F. Cover pie with top crust. Cut slits to allow steam to escape.
For Topping:
Brush top with egg white. Sprinkle with almonds and 3 tbs sugar. Bake at 375F for 1 hour or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.
Makes one 9 inch pie
*Use 1/2 cup very finely crushed or ground almonds mixed with 1/2 teaspoon almond extract if almond paste is not available.
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