Brandied peaches are the star of this pie, but you'll also love the unexpected crunch of the almond-tiled pie crust against the juiciness of the fruit.
Note: If you are a fan of brandy and would like to make your pie a bit more potent, cover the bowl while the peaches are soaking and refrigerate the mixture overnight—the longer the peaches are allowed to macerate, the stronger the brandy flavor.
About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahbaird.com or follow her on Twitter: @scbaird.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
makes one 9-inch pie
Active time:
30 minutes
Total time:
2 hours 30 minutes
Special equipment:
food processor, rolling pin, saucepan
Ingredients
For the Crust:
1 cup slivered almonds
12 tablespoons unsalted butter
1 1/4 cup flour
3 tablespoons sugar
1 tablespoon brandy
3-4 tablespoons water (chilled)
For the Filling:
5 cups fresh peaches (washed, sliced into eighths)
3 tablespoons brandy
8 tablespoons unsalted butter
1 cup dark brown sugar
3/4 cup all-purpose flour
1 teaspoon almond extract
1/2 cup slivered almonds
Procedures
For the Crust: Place almonds, flour, butter, and sugar in food processor and pulse until the mixture is crumbly. While continuing to pulse, add the brandy, 1 tablespoon at a time, then water until the dough begins to form a ball. Form into a 1/4-inch thick disk, cover and refrigerate for one hour. Once chilled, roll out dough on a lightly floured surface and press into pie plate.
Adjust oven rack to center position and preheat oven to 350°F. Par-bake empty crust until golden brown, about 10 minutes.
For the Filling: Wash peaches and slice into eighths. Place in small bowl with brandy. Cover and let sit for at least 30 minutes.
Melt butter in a small saucepan. Remove from heat and stir in brown sugar, flour, almond extract until combined. Allow topping to cool about 15 minutes or until crumbly.
Line the bottom of the pie crust with slivered almonds. Pour brandy-soaked peaches in the prepared crust over the almond layer and spread crumbled brown sugar mixture on top. Bake until topping is golden brown, about one hour.
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