Brandied Peach Almond Pie Recipe

[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.
- Yield:makes one 9-inch pie
- Active time: 30 minutes
- Total time:2 hours 30 minutes
Ingredients
- 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
Directions
-
1.
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.
-
2.
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.
-
3.
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.
-
4.
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.
-
5.
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.
This Recipe Appears In
Pie of the Week: Brandied Peach Almond PieAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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