Almond Peachy Pie Recipes

PEACH ALMOND PIE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9" pie pan with the dough and bake for 12 minutes.
• Let the pie shell cool.
• To make the filling, blanch, peel and slice the peaches.
• Place them in a bowl.
• Combine 1/4 cup flour, 1/2 cup sugar and 1 tsp cinnamon and sprinkle over the peaches.
• Stir in the sour cream and half-and-half.
• Fill the cooled crust with the mixture.
• To make the topping, preheat the oven to 350 degrees F.
• Crumble together the brown sugar, butter, 1/4 cup flour and 1 tsp cinnamon.
• Mix in the almonds and sprinkle the crumbs over the peach filling.
• Bake for 55 minutes.

ALMOND, PEAR AND CHERRY POCKET PIES

Steps:

• Preheat the oven to 375 degrees F. Line baking sheets with parchment.
• Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
• Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
• Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
• Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.

ALMOND PEACHY PIE

Steps:

• Blend almonds in food processor.
• Stir in coconut and sugar.
• Rub butter into mixture.
• Reserve 2 tablespoons of this mixture for topping.
• Press the remaining crumbs onto the base and sides of a greased 23cm flan tin.
• Bake in a moderately hot oven for 15 minutes or until golden brown.
• Cool.
• Place the reserved crumbs into a small pan and stir over a low heat until golden brown.
• This takes about 4 minutes.
• Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla.
• Pour into the prepared pie shell.
• Arrange the well drained peaches decoratively over the top of the filling.
• Lightly whip the cream and remaining sifted icing sugar.
• Spoon or pipe around the edge of the pie.
• Sprinkle with the toasted crumbs and then refrigerate before serving.

GOLDEN PEACH PIE

Steps:

• Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

PEACHES PIE

Steps:

• Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. , In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes. , Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

PEACH & ALMOND TART

Steps:

• To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
• While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!