Make Ahead

Peach Pie with Almond Streusel

by:
October 30, 2013
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Peach Pie with Almond Streusel
  • Makes one 9" Pie
Author Notes

A coworker of mine recently found out that I like to bake, and since then she's been prodding me for a peach pie recipe. I didn't have the heart to tell her that I've never made one before so I went searching for one that would be not too difficult but still delicious.

This is what I came up with (an adaptation from my Food & Wine magazine June 2012 issue) —Jacqueline Russo

What You'll Need
Ingredients
  • 1/2 cup light brown sugar
  • 1/4 cup muscovado sugar
  • 6 tablespoons all purpose flour
  • 6 tablespoons slivered almonds
  • 6 tablespoons rolled oats
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 2 1/4 pounds peaches, peeled and sliced 1/3" thick
  • 1/3 cup sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon almond extract
  • 1/4 cup cornstarch
  • Single pastry for crust*
Directions
  1. *For pastry crust, see recipe here: http://food52.com/recipes/24701-the-apple-pie-of-my-eye
  2. Make the Steusel: In a medium bowl, combine the brown and muscovado sugar, flour, almonds, oats, cinnamon, nutmeg, and salt. Toss to blend. Add the butter and rub into the dry mixture evenly (with a fork or your hands) until small crumbs form. Refrigerate the streusel and preheat the oven to 350 degrees F.
  3. On a lightly floured work surface, roll out the pastry dough until approximately 1/4-inch thick and transfer to a 9-inch glass pie plate. Trim the edges and crimp with a fork. Freeze the pie shell for 10 minutes.
  4. Make the filling: In a large bowl, toss the sliced fruit with the sugar, lemon juice, and almond extract. Let stand for 5 minutes so the sugar dissolves, then stir in cornstarch.
  5. Scrape the fruit mixture into the chilled pie shell, and scatter the streusel evenly on top of the fruit. To protect the crust from burning, wrap aluminum foil around the edge of the crust. Bake the pie in the lower third of the oven for about an hour, or until the fruit juices bubble around the sides. Let cool on a wire rack before serving - goes great with ice cream!
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