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Peach pie with almonds?

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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. 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

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

      1. re: pine time

        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

          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

            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

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

          2. 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

              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

                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

                  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

                    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. 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. Top it with an almond crumble.

                    1. 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.