Almond Peachy Pie Recipe

Ingredients for Almond Peachy Pie

• Blanched Almonds
• 1 cup shredded sweetened coconut
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, chilled and cubed
• 1 cup sour cream
• ¼ teaspoon salt
• 1 cup sifted powdered sugar
• Orange Juice
• Orange Rind
• 1 teaspoon vanilla extract
• 4 cups fresh peaches, peeled, pitted, and sliced (or 2 (15 ounce) cans of sliced peaches, drained)
• 1 cup heavy cream

How to Make Almond Peachy Pie

1. Preheat oven to 350°F (175°C).
2. Pulse almonds in a food processor until finely ground.
3. Add shredded coconut and sugar; pulse to combine.
4. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5. Reserve 2 tablespoons of the crumb mixture for topping.
6. Press the remaining crumbs into the base and up the sides of a greased 23cm (9-inch) flan tin or tart pan.
7. Bake for 15 minutes, or until golden brown.
8. 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.
9. In a medium bowl, whisk together sour cream, salt, ½ cup powdered sugar, peach juice, lemon zest, and vanilla extract.
10. Pour the sour cream mixture into the baked pie crust.
11. Arrange the drained peach slices decoratively over the filling.
12. In a separate bowl, lightly whip the heavy cream with the remaining ½ cup powdered sugar until soft peaks form.
13. Spoon or pipe the whipped cream around the edge of the pie.
14. Sprinkle the toasted crumbs over the whipped cream.
15. Refrigerate for at least 2 hours before serving to allow flavors to meld and the pie to chill.