Peach Almond Pie
"I found this recipe in the ccokbook "Food & Folklore of the 1,000 Islands". It originates from a restaurant in Kingston, Ontario, Canada, called Chez Piggy."
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Yields:
-
1 pie
ingredients
- 8 -12 ripe peaches
- 1 teaspoon cinnamon
- 6 tablespoons half-and-half cream
- 1⁄4 cup flour
- 1⁄2 cup sugar
- 1⁄2 cup sour cream
- 1⁄2 cup brown sugar
- 1⁄4 cup flour
- 1⁄2 cup sliced almonds
- 1⁄4 cup butter, cut into pieces
- 1 teaspoon cinnamon
directions
- Preheat oven to 400 degrees F.
- Line a 9" pie pan with the dough and bake for 12 minutes.
- Let the pie shell cool.
- To make the filling, blanch, peel and slice the peaches.
- Place them in a bowl.
- Combine 1/4 cup flour, 1/2 cup sugar and 1 tsp cinnamon and sprinkle over the peaches.
- Stir in the sour cream and half-and-half.
- Fill the cooled crust with the mixture.
- To make the topping, preheat the oven to 350 degrees F.
- Crumble together the brown sugar, butter, 1/4 cup flour and 1 tsp cinnamon.
- Mix in the almonds and sprinkle the crumbs over the peach filling.
- Bake for 55 minutes.
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Reviews
-
If I were naming this delicious pie, I'd call it "Peaches and Cream" because that is what it tastes like to me. The almonds add a nice crunch and the brown sugar crumble is attractive (I used dark brown sugar, it wasn't specified in the recipe). My peaches were very ripe and I didn't bother blanching or peeling them. I baked this in a shallow pie pan and was regretting as I filled it before baking that I hadn't used a deep-dish; it turned out to be no problem, however, with hardly any overspill whatsoever. Thanks Whisper for this lovely recipe!
Tweaks
-
Omit the half and half as the peaches make enough liquid you can just use a couple extra tablespoons of sour cream. Otherwise it would be too runny.
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
