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Almond Crunch Peach Pie
Ingredients
5 cups sliced, peeled fresh yellow cling peaches (4 large peaches)
1/2 cup sugar
2 tablespoons lemon juice
1/2 cup canned or packaged pure almond paste*
1/4 cup all-purpose flour
1/4 cup nondairy powdered creamer
crust:
9-inch classic crisco double crust
topping:
1 egg white, lightly beaten
1/2 cup coarsely chopped or crushed almonds
3 tablespoons sugar
Methods/steps
for filling, combine peaches, 1/2 cup sugar and lemon juice in large bowl. combine almond paste, flour and creamer in small bowl. mix until crumbly. add to peaches; mix well. refrigerate while preparing crust.
for crust, prepare (see classic crisco crust recipe) and press bottom crust into 9-inch pie plate. spoon in filling. heat oven to 375°F. cover pie with top crust. cut slits in top crust to allow steam to escape.
for topping, brush top with egg white. sprinkle with almonds and 3 tablespoons sugar. bake at 375°F for 1 hour or until filling in center is bubbly and crust is golden brown. cool until barely warm or to room temperature before serving.
*use 1/2 cup very finely crushed or ground almonds mixed with 1/2 teaspoon almond extract if almond paste is not available.
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