I was inspired by a recipe I found in a little recipe book called PIES, published in the UK. By the time I finished with my version, I could not really say that it was the same recipe, but the model is there. With the peaches on our tree reminding me that this is the season, I thought it was a good time to take a photo.Crust Ingredients:
3/4 cup flour
¼ cup baking cocoa
1/3 cup Crisco shortening or butter
2 Tbsp coarsely ground almonds
few drops almond extract
1/4 tsp salt
2 Tbsp cold water
Method:
- Combine dry ingredients.
- Cut in the butter with pastry blender just to make it crumbly.
- Sprinkle with water and almond extract, then stir with fork until it holds together and you can shape it into a ball.
- Sprinkle rolling surface with flour. Flatten dough with hands and shape into a circle.
- Sprinkle with flour and roll into circular shape, flipping once and adding a little flour as needed.
- Roll up with rolling pin and unroll into pie plate.
This pastry may be fragile, but you can patch it up. Flute edges as desired.
Filling Ingredients:
1 ½ cups blanched almonds
½ - ¾ cup sugar
¼ cup melted butter
3 eggs
few drops almond extract
ripe peaches, apricots or canned peaches
1 ½ cups blanched almonds
½ - ¾ cup sugar
¼ cup melted butter
3 eggs
few drops almond extract
ripe peaches, apricots or canned peaches
Method:
- Preheat oven to 350 º F. Put an empty baking sheet on middle oven rack.
- Process the almonds in a food processor or blender.
Add sugar, butter, eggs and almond extract, processing until smooth. - Pour or spoon into prepared pie plate.
- Cover with one layer of thick slices of pealed or canned peaches, spreading out slightly like spokes on a wheel.
- Place pie on sheet in oven rack and bake 50 min. If it gets to a nice golden brown sooner,
tent loosely with foil. - Serve warm or cooled with whipped cream.