Peach Almond Pie Recipes

PEACH & ALMOND TART

Steps:

• To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
• While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

PEACH HAND PIES

Steps:

• Peel and dice the peaches into ½-inch pieces. Place the diced peaches in a large mixing bowl and sprinkle with ½ cup granulated sugar Gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour.
• While the peaches are making their juice, mix up the pastry dough.
• Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don't over process.
• Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
• Once the peaches have rested for an hour, drain the juice into a medium saucepan. Set aside the diced peaches. Whisk in the corn starch, cinnamon and salt until combined. Cooke over medium heat until the syrup boils. Whisking constantly, cook for about 2 minutes or until mixture thickens. Remove from the heat and stir in the lemon juice and almond extract. Gently fold in the peaches and any extra juice. Set aside to cool while rolling out the dough.
• Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll out one of the discs to about ⅛-inch thick and cut out as many 4-inch rounds as you can at first pass. Gather dough scraps together and set aside.
• Place the 4-inch rounds of dough on a large piece of parchment or wax paper.
• Beat together the egg and milk. Brush the egg mixture all over the pastry rounds. Place 1 heaping tablespoon of filling in the center of each pastry. Pull up the sides to make the hand pie look like a taco and start sealing the edges starting on the bottom working your way up to the middle. Lay the pies on their side and seal the edges together using the tines of a fork. Cut a few small slits in the top to vent. Move the unbaked pies to a parchment lined baking sheet and refrigerate for at least 30 minutes before baking. Repeat with the remaining dough and filling. If the dough become hard to handle or sticky, refrigerate 15-20 minutes and try again.
• Preheat oven to 350°F.
• Remove the pastries from the refrigerator and brush the tops of the pies with a little bit of the egg and milk mixture. Bake or 30 minutes or until golden brown. Transfer hand pies to a wire rack to cool.
• Whisk together the powdered sugar, milk or cream and almond extra until smooth. Add additional sugar or milk to reach the desired consistency.
• Drizzle the icing on the cooled pies and serve immediately. Refrigerate left over pies in a single layer in an airtight container.

MAMA THORNTON'S PEACH PIE

Steps:

• Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches. Peak summer peaches will only need 1 cup.
• For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
• Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
• Preheat the oven to 450 degrees F.
• Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
• For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.
• Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

ALMOND, PLUM AND PEACH PIE

Steps:

• Heat oven to 350°F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool.

PEACH PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• 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.

PEACH ALMOND CRISP

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.

GOLDEN PEACH PIE

Steps:

• Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

PEACH ALMOND PIE

Steps:

• 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.

NITA'S SECRET PEACH PIE

Steps:

• Pre heat oven to 425º.
• Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1″ over hang and place in the refrigerator until ready to use.
• In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.
• Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.
• In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.
• Bake for 10 minutes then lower heat to 350º for an additional 30 minutes or until the top is golden and the fruit is bubbly.
• Cool before slicing and serve with hand-churned vanilla bean ice cream and a cup of coffee.

ALMOND PEACHY PIE

Steps:

• Blend almonds in food processor.
• Stir in coconut and sugar.
• Rub butter into mixture.
• Reserve 2 tablespoons of this mixture for topping.
• Press the remaining crumbs onto the base and sides of a greased 23cm flan tin.
• Bake in a moderately hot oven for 15 minutes or until golden brown.
• Cool.
• Place the reserved crumbs into a small pan and stir over a low heat until golden brown.
• This takes about 4 minutes.
• Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla.
• Pour into the prepared pie shell.
• Arrange the well drained peaches decoratively over the top of the filling.
• Lightly whip the cream and remaining sifted icing sugar.
• Spoon or pipe around the edge of the pie.
• Sprinkle with the toasted crumbs and then refrigerate before serving.