This recipe appears in:Pie of the Week: Brandied Peach Almond Pie
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.
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- For the Crust:
- 1 cup slivered almonds
- 1 1/4 (6 1/4 ounces) cups flour
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 3 tablespoons sugar
- 1 tablespoon brandy
- 3 to 4 tablespoons cold water
- For the Filling:
- 5 cups fresh peaches (washed, peeled if desired, sliced into eighths)
- 3 tablespoons brandy
- 8 tablespoons (1 stick) unsalted butter
- 1 cup (about 9 ounces) dark brown sugar
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 1 teaspoon almond extract
- 1/2 cup slivered almonds
For the Crust: Place almonds, flour, butter, and sugar in food processor and pulse until the mixture is crumbly, 8 to 10 short pulses. While continuing to pulse, add the brandy, 1 tablespoon at a time, then the water until the dough begins to form a ball. Transfer to a sheet of plastic wrap and press into a 1/4-inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
Adjust oven rack to center position and preheat oven to 350°F. Remove dough from refrigerator. Using a rolling pin, roll dough into a circle roughly 12-inches in diameter. Transfer to a pit plate and trim edges. Line with foil, fill with pie weights, and bake empty crust until golden brown, about 10 minutes. Remove from oven, remove weights, and set aside.
For the Filling: While pie crust chills, combine sliced peaches and brandy in a medium bowl. Cover and let sit for at least 30 minutes.
Melt butter in a small saucepan. Remove from heat and stir in brown sugar, flour, and almond extract until combined. Allow topping to cool until crumbly, about 15 minutes.
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 1 hour.