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Peach pie with almonds?

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pine time Jun 27, 2012 01:50 PM

I cut beaucoup peaches from my tiny tree, so peach pie is naturally calling my name. I want to have a strong-ish almond flavor with it, so certainly can add almond extract. What about toasted sliced almonds--will they become mush during cooking if added to the peaches? How 'bout a way of incorporating them into the double crust? All ideas welcome! Of course, whipped cream is required, too.

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  1. weezieduzzit RE: pine time Jun 27, 2012 02:11 PM

    Since I can't have flour anymore I've been using almond meal to make a graham cracker style crust- everyone, including me, has loved it.

    5 Replies
    1. re: weezieduzzit
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      pine time RE: weezieduzzit Jun 27, 2012 02:29 PM

      thanks--sounds intriguing. Ground almonds, sugar, butter?

      1. re: pine time
        hotoynoodle RE: pine time Jun 28, 2012 06:38 AM

        http://smittenkitchen.com/2008/07/blu...

        sub peaches for the blueberries.

        replace 1/2 the white flour with almond flour.

        replace 1/2 the white sugar with brown sugar. add some ginger to the sugar mix.

        this is an infinitely adaptable recipe and we are more crumble peeps, rather than pier peeps here.

        1. re: pine time
          biondanonima RE: pine time Jun 28, 2012 01:43 PM

          I've made nut meal crusts before and that's what I do - ground nuts, sugar (or splenda, if I'm avoiding sugar as well as flour) and butter. Very delicious, but much easier to burn than graham crackers - watch it carefully!

          1. re: pine time
            weezieduzzit RE: pine time Jun 28, 2012 01:46 PM

            Yes, almond meal (you could grind almonds if you have them,) sugar butter.

            I buy bags of almond meal at Trader Joe's for $3.99. Its been handy to have around. It makes good "breading" for chicken, too.

            1. re: pine time
              sbp RE: pine time Jun 28, 2012 01:48 PM

              You can buy almond flour, much finer than ground almonds.

          2. Emme RE: pine time Jun 27, 2012 11:18 PM

            For a recent contest, I did a Caramel Dusted Peach Frangipane Pie... flaky crust, almond frangipane layer, covered with sliced peaches (roasted first with brown sugar and tossed with vanilla) in a pretty circular pattern; baked and sprinkled with caramel powder (homemade caramel sauced mixed with tapioca maltodextrin).

            or you could do a peach pecan praline :)

            or, as suggested by you and weezieduzzit, subbing in some almond meal for part of the flour in your crust.

            4 Replies
            1. re: Emme
              k
              katecm RE: Emme Jun 28, 2012 09:30 AM

              I'd go for the frangipane too. I love Dorie's almond and pear recipe - I bet the peaches would be easy to substitute. http://doriegreenspan.com/2009/01/tue...

              1. re: Emme
                biondanonima RE: Emme Jun 28, 2012 01:44 PM

                This sounds similar to a pistachio-apricot tart I had in Paris - a thick layer of pistachio paste covered with cooked apricots in a tart shell. It was DELICIOUS and the almond/peach combo sounds equally divine!

                1. re: biondanonima
                  Emme RE: biondanonima Jun 28, 2012 07:31 PM

                  i actually do a frangipane batter -- butter, almond paste, sugar, eggs, vanilla, almond extract, a little flour, salt, etc beaten at each stage to make it light...

                  dorie's looks good too.

                  1. re: biondanonima
                    r
                    rockycat RE: biondanonima Jun 29, 2012 06:42 AM

                    Nick Malgieri's book, :How to Bake" has a recipe for pistachio apricot tart with a peach variation at the end. It may be what you're looking for. Odd timing...I was double-checking his frangipane recipe this morning and came across that recipe.

                2. c
                  chinaplate RE: pine time Jun 28, 2012 02:11 PM

                  Just for another option (since the almond flour crust does sound good), you can do a traditional bottom crust but a almond studded struesel topping.

                  1. ipsedixit RE: pine time Jun 29, 2012 07:01 AM

                    Top it with an almond crumble.

                    1. p
                      pine time RE: pine time Jun 29, 2012 09:04 AM

                      Great ideas. Will indeed do a frangipane next time. Did a traditional 2 crust, subbing some of the AP flour for ground almonds (had plenty of almonds, but no almond flour). Overdid it on the almond flavor in the peach filling, tho--grabbed almond oil instead of extract. Still good, but not exaclty subtle flavors. The peaches from the tree were great--still have many pounds left, so will try more versions. Thanks for all the ideas and subs.

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