Ingredients for Almond Peachy Pie
- 1 1/2 cups blanched almonds
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/2 cup butter, chilled and cut into pieces
- 1 cup sour cream
- 1/4 teaspoon salt
- 1 cup powdered sugar
- Not used in recipe
- Not used in recipe
- 1 teaspoon vanilla extract
- 1 (16 ounce) can peaches, drained and sliced
- 1 cup heavy cream
- 1/4 cup peach juice
- 1 teaspoon lemon zest
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How to Make Almond Peachy Pie
- Preheat oven to 350°F (175°C).
- Pulse almonds in a food processor until finely ground.
- Add shredded coconut and sugar; pulse to combine.
- Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Reserve 2 tablespoons of the crumb mixture for topping.
- Press the remaining crumbs into the base and up the sides of a greased 23cm (9-inch) flan tin or tart pan.
- Bake for 15 minutes, or until golden brown.
- While the crust bakes, prepare the topping: In a small saucepan, toast the reserved crumbs over medium-low heat for 4-5 minutes, stirring frequently, until lightly golden.
- In a medium bowl, whisk together sour cream, salt, ½ cup powdered sugar, peach juice, lemon zest, and vanilla extract.
- Pour the sour cream mixture into the baked pie crust.
- Arrange the drained peach slices decoratively over the filling.
- In a separate bowl, lightly whip the heavy cream with the remaining ½ cup powdered sugar until soft peaks form.
- Spoon or pipe the whipped cream around the edge of the pie.
- Sprinkle the toasted crumbs over the whipped cream.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and the pie to chill.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
153g
Fat
123g
Carbs
15g
