Peach Pie with Almond Crumb Topping
Ingredients
- FOR TOPPING:
- 1/2-7 oz box Odense Almond Paste
- 1/2 cup oats
- 1/2 cup flour
- 1/4 cup brown sugar
- 6 tablespoons cold butter, cut into small pieces
- Pinch of salt
- Pinch of nutmeg
- FOR FILLING: H24
- 1/2-7 oz box Odense Almond Paste
- 1-8" or 9" homemade or frozen deep dish pie shell
- 3 lbs fresh peaches
- 3/4 cup sugar
- 4 tablespoons flour
- 1/4 teaspoon nutmeg
- Pinch of salt
Luscious sweet peaches are nestled between a topping of oats and Almond Paste with an Almond Paste lined crust for a fabulous flavor sensation! Use ripe but firm peaches for best results.
Time
35 minutes to assemble
35 minutes to bake
Total Time: 70 minutes
35 minutes to bake
Total Time: 70 minutes
Yield
Serves 8
Directions
- Preheat oven to 425°F with rack on lowest level. Put a large pot of water on to boil.
- Grate 1/2 roll of Almond Paste on large hole side of box grater. Add almond paste oats, flour, brown sugar, butter, salt and nutmeg to a food processor fitted with a metal blade. Pulse mixture until just crumbly, do not over pulse! Set aside in refrigerator.
- Shape remaining half roll of almond paste into a flat disk and place between two pieces of wax paper. Roll out to a 7" circle.
- Line pie crust with disk, gently pressing it into crust. Refrigerate.
- Fill a large bowl half way with ice water and set next to pot of boiling water.
- Cut a small x in the bottom of each peach. Drop into boiling water for one minute. Remove peaches to ice water with a slotted spoon and leave for five minutes.
- Peel cooled peaches with a paring knife.
- Cut peaches in 1/2 inch slices into a large bowl. Add sugar, flour, nutmeg and salt. Mix well.
- Pour peach mixture into pie shell.
- Cover evenly with topping.
- Bake 35 minutes or until juices bubble and top is golden brown. If top is browning too quickly, tent loosely with foil. Don't wrap with foil or you will get a soggy crust.
- Cool on wire rack before cutting.