Peach Pie with Almond Crumble Topping

Name: Peach Pie with Almond Crumble Topping
Yield: One 9-inch pie, about 8 servings
Cuisine: American
Ingredients: ⅛ teaspoon freshly grated nutmeg; ½ teaspoon almond extract; 2 tablespoons unbleached all-purpose flour; ½ cup sugar; 2 tablespoons cold unsalted butter; 6 tablespoons unsalted butter, melted; ½ cup (2 ounces) sliced almonds; ½ teaspoon baking powder; Large pinch of salt; 3 pounds (8 or 9 medium) firm, ripe, yellow-fleshed freestone peaches; 3 pounds (8 or 9 medium) firm, ripe, yellow-fleshed freestone peaches; 3 pounds (8 or 9 medium) firm, ripe, yellow-fleshed freestone peaches; 6 tablespoons unsalted butter, melted; 1 recipe Sweet Dough for a one-crust pie; 1 cup unbleached all-purpose flour; 3 tablespoons sugar; ¼ teaspoon freshly grated nutmeg

Preparation info

One 9 inch pie, about
8
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This fragrant almond-topped pie is perfect summer baking—it is fast to prepare and makes use of the best seasonal fruit.

Ingredients

1 recipe Sweet Dough for a one-crust pie

Americas
United States
Vegetarian
Pie
Summer

Method

Prepare and chill the dough.
To make the topping, combine the flour, sugar, nutmeg, salt, and baking powder in a mixing bowl; stir well to combine and stir in the sliced almonds. Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into ¼- to ½-inch crumbs. Set aside again while you prepare the filling.
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