Brandied Peach Almond Pie Recipe
- 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
- 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
- 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 350u0b0F. 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.
- 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.
almonds, flour, butter, sugar, brandy, cold water, fresh peaches, brandy, butter, brown sugar, flour, almond, almonds
Taken from www.seriouseats.com/recipes/2013/04/brandied-peach-almond-pie-recipe.html (may not work)