Peach and Almond Pie
Delight your taste buds with the irresistible combination of juicy peaches and crunchy almonds in this homemade Peach and Almond Pie. Featuring a buttery, flaky crust as the base, this pie is filled with sweet, spiced peaches that are infused with cinnamon and a hint of lemon juice for a bright, tangy twist. Topping it all off is a golden almond crumble made with sliced almonds and almond meal, adding a delightful nutty crunch to every bite. Perfect for showcasing fresh summer peaches, this dessert is baked to bubbling perfection and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. With its balanced flavors and textural contrast, this Peach and Almond Pie is a crowd-pleasing centerpiece for your next gathering or a comforting treat for any day of the week.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 0.5 teaspoons Salt
- 150 grams Unsalted butter, cold and cubed
- 60 milliliters Ice water
- 900 grams Fresh peaches, peeled, pitted, and sliced
- 100 grams Brown sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoons Cinnamon
- 100 grams Sliced almonds
- 75 grams Almond meal
- 50 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
1. Preheat your oven to 190°C (375°F).
2. In a large mixing bowl, whisk together the all-purpose flour, 50 grams of granulated sugar, and salt for the pie crust.
3. Add the cold, cubed butter to the mixture and use a pastry cutter or your fingers to work the butter into the flour until the texture resembles coarse crumbs.
4. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Meanwhile, in another bowl, combine the sliced peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Mix well and let it sit for 10 minutes to release the juices.
6. For the almond crumble topping, mix together the almond meal, sliced almonds, melted butter, vanilla extract, and the remaining 100 grams of granulated sugar in a small bowl. Set aside.
7. Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, trimming off any excess edges.
8. Pour the peach filling into the pie crust, spreading it out evenly.
9. Sprinkle the almond crumble topping over the peaches, ensuring an even layer.
10. Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the filling is bubbling and the crust and topping are golden brown.
11. Remove the pie from the oven and let it cool for at least 30 minutes before serving to allow the filling to set.
12. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 567.6 g | 206% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 332.6 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 688 mg | 53% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3534 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
