Best 5 Peach Almond Pie Recipes

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Peach Almond Pie: A delightful blend of sweet and nutty flavors, this classic dessert is perfect for any occasion. The pie features a flaky crust filled with a luscious mixture of fresh peaches, almond cream, and a hint of cinnamon. The combination of textures and flavors creates a truly unforgettable experience. Whether you're a seasoned baker or a novice in the kitchen, this recipe provides step-by-step instructions to guide you through the process of creating this delectable treat. Along with the main recipe, you'll also find variations that offer unique twists on the traditional pie, such as a gluten-free crust option and a brown sugar streusel topping. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a masterpiece that will tantalize your taste buds.

Let's cook with our recipes!

PEACH PIE WITH ALMOND CRUMBLE TOPPING



Peach Pie with Almond Crumble Topping image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

Sweet dough for 1 crust pie
1 cup all-purpose bleached flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter, melted
3 pounds firm, ripe, yellow fleshed free stone peaches, about 8 or 9 medium peaches
1/2 cup sugar
2 tablespoons all-purpose bleached flour
1/2 teaspoon almond extract
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter

Steps:

  • To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
  • Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
  • To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
  • Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

PEACH SLAB PIE WITH ALMOND CRUMBLE



Peach Slab Pie with Almond Crumble image

Peach pie is my dad's favorite and the first pie I ever made, so it holds a special place in my heart. I add a twist to this version with an almond crumble and a touch of honey to highlight the natural sweetness of the peaches.

Provided by Dan Langan

Categories     dessert

Time 4h10m

Yield 12 servings

Number Of Ingredients 21

2 cups all-purpose flour
2 tablespoons packed light-brown sugar or white sugar
3/4 teaspoon fine salt
4 tablespoons vegetable shortening
1 stick (8 tablespoons) frozen unsalted butter
5 tablespoons cold water
2 teaspoons apple cider vinegar or white vinegar
Cooking spray
2 tablespoons vanilla wafer crumbs, optional
5 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup all-purpose flour
1/2 cup slivered raw almonds
3 pounds ripe yet firm yellow peaches, peeled, pitted and cut into 3/4-inch chunks
1/2 cup granulated sugar
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch fine salt
Zest and juice of 1/2 lemon
1/4 cup honey

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour with your fingertips until the shortening is nearly incorporated.
  • Grate the frozen butter on the large holes of a box grater into the flour. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Stir the cold water and vinegar together in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate dry bits of flour.
  • Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
  • dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
  • Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
  • the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
  • overnight.
  • Allow the chilled dough to rest at room temperature for 5 minutes. Spray a rimmed 9-by-13-inch sheet pan with cooking spray and sprinkle with 1 tablespoon of vanilla wafer crumbs if using; set aside. On a floured surface, roll the dough into a rectangle about 12 inches by 16 inches. Transfer to the prepared pan, pressing the dough into the bottom and corners of the pan. Fold the extra dough under itself so the crust is even with the top edge of the pan. Sprinkle the remaining 1 tablespoon wafer crumbs if using over the bottom crust. Chill while you prepare the crumble.
  • For the crumble: Stir the melted butter, brown sugar, cinnamon and salt together in a medium bowl. Stir in the flour and almonds. Set aside.
  • For the filling: Place the peaches in a large bowl, sprinkle with the sugar, flour, salt and lemon zest and toss well. Add the lemon juice and honey and toss again. Pour the filling into the chilled crust and scatter the almond crumble over the top. Freeze the pie for 30 minutes.
  • When ready to bake, place another sheet pan on the center rack of the oven and preheat the oven to 400 degrees F. Place the chilled pie onto the preheated sheet pan and bake for 25 minutes. Lower the temperature to 375 degrees F and bake until the top is golden and the filling is puffed and bubbling in the center, 60 to 70 minutes longer. If the pie browns too quickly, place a piece of aluminum foil that has a few holes poked in it over the top of the pie for the remainder of the baking time. Serve warm or room temperature.

ALMOND, PLUM AND PEACH PIE



Almond, Plum and Peach Pie image

Provided by Zoe Singer

Categories     Dessert     Fourth of July     Picnic     Backyard BBQ     Plum     Almond     Summer     Healthy     Party     Self     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 All-Purpose Crusts, Almond Variation (one rolled out in a pie pan, one still a dough round)
4 cups (7 medium) sliced peaches, thawed if frozen, peeled if desired
2 cups (3 medium) unpeeled, sliced plums
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons unsalted butter
2 teaspoons raw sugar

Steps:

  • Heat oven to 350°F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool.

PEACH PIE WITH ALMOND-PECAN STREUSEL



Peach Pie With Almond-Pecan Streusel image

Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."

Provided by Beth A.

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch pie shell
5 cups peaches, peeled, sliced (5 to 6 large peaches)
1/2-3/4 cup granulated sugar
2 1/2-3 tablespoons cornstarch
1 dash ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1 cup nuts, chopped (mixture of almonds and pecans)

Steps:

  • Preheat oven to 425 degrees.
  • Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
  • Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
  • Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
  • Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.

Nutrition Facts : Calories 453.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 22.9, Sodium 242.6, Carbohydrate 53.7, Fiber 4, Sugar 30.4, Protein 6.6

PEACH ALMOND PIE



Peach Almond Pie image

Number Of Ingredients 7

2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream
1 (15-ounce) can sliced peaches, well drained
1 Keebler® Ready Crust® shortbread pie shell
1/2 cup sliced almond

Steps:

  • 1. In medium bowl stir together eggs, sugar and vanilla. Gradually stir in whipping cream.2. Arrange peach slices in crust. Sprinkle with almonds. Pour cream mixture over top. Bake on baking sheet at 375°F for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 1 hour.3. Refrigerate at least 2 hours or until chilled. Garnish as desired. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use ripe peaches: The riper the peaches, the sweeter and more flavorful your pie will be.
  • Peel the peaches: Peeling the peaches will help to prevent the pie crust from getting soggy.
  • Slice the peaches thinly: This will help them to cook evenly.
  • Don't overfill the pie crust: Leave about 1 inch of space around the edges of the crust so that the filling has room to bubble and expand.
  • Brush the crust with milk before baking: This will help it to brown nicely.
  • Let the pie cool completely before serving: This will allow the filling to set and the flavors to meld.

Conclusion:

This peach almond pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with fresh peaches, almond extract, and a flaky pie crust. The pie is baked until the crust is golden brown and the filling is bubbling. Serve the pie warm or at room temperature with a dollop of whipped cream or ice cream.

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