Peach Pie With Almond Crumble Topping
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Peach Pie With Almond Crumble Topping
  Peach    Pie    Almonds    Toppings  
Last updated 6/12/2012 12:58:35 AM. Recipe ID 21388. Report a problem with this recipe.
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      Title: Peach pie with almond crumble topping
 Categories: Live
      Yield: 4 Servings
           Sweet dough for 1 crust pie
      1 c  All-purpose bleached flour
      3 tb Sugar
    1/4 ts Freshly grated nutmeg
    1/2 c  Sliced almonds
      6 tb Unsalted butter, melted
      3 lb Firm, ripe, yellow fleshed
           Free stone peaches, about 8
           Or 9 medium
    1/2 c  Sugar
      2 tb All-purpose bleached flour
    1/2 ts Almond extract
    1/8 ts Freshly grated nutmeg
      2 tb Cold unsalted butter
  To make topping: Combine flour, sugar and nutmeg in a mixing bowl;
  stir well to mix and stir in sliced almonds. Stir in butter evenly.
  Set aside for 5 minutes, then, using your fingertips, break the
  mixture into 1/4 to 1/2-inch crumbs. Set aside again while you
  prepare the filling.
  Preheat oven to 400 degrees and set racks at middle level. Roll out
  bottom crust and arrange in 9-inch Pyrex plate.
  To make filling: Peel the peaches by cutting a cross in the blossom
  end of each and dropping them three at a time into a pan of boiling
  water. Remove after 20 or 30 seconds with a slotted spoon or skimmer
  and drop them into a bowl of ice water. If the peaches are ripe, the
  skin will slip off easily. If it does not, remove the skin with a
  sharp stainless steel paring knife. (If you peel it with a knife,
  include an extra peach for what you have peeled away.) Hold each
  peeled peach gently in your left hand over a mixing bowl (if you are
  left handed reverse.) With a stainless steel paring knife make a cut
  through to the pit, from stem to blossom end. Make another cut about
  3/4-inch to the right of the first one along the outside of the
  peach. Angle the knife blade back so the cuts meet at the pit. Twist
  the knife blade upward slightly as a wedge of peach will fall into
  the bowl. Continue in the same manner around the peach, cutting it
  into 8 to 10 wedges. Discard the pit and repeat with remaining
  peaches. Add remaining ingredients, except the butter, to the peaches
  and stir gently with a rubber spatula to combine. Pour filling into
  the prepared pastry shell and smooth. Dot with the butter.
  Scatter the crumb topping evenly over the filling. Place pie on the
  bottom rack of the oven and bake for 15 minutes. Lower the
  temperature to 350 degrees and move pie to the middle rack. Bake
  another 30 minutes, or until the crust and crumble are a deep golden
  and the juices are just beginning to bubble up. Cool the pie on a
  rack and serve warm or room temperature.

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Recipe ID 21388 (Apr 03, 2005)

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