Serious Eats: Recipes

Brandied Peach Almond Pie

[Photograph: Sarah Baird]

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: or follow her on Twitter: @scbaird.

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