Serves: 6-8
Prep Time: 45 minutes
Cook Time: 60 minutes
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Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup cold butter or vegetable shortening
- 1/2 teaspoon almond extract
- 1 large egg, lightly beaten with 1 Tablespoon water
- 3 large eggs
- 2/3 cup brown sugar, lightly packed
- 3 Tablespoons butter, melted
- 1/2 teaspoon almond extract
- 2 Tablespoons unbleached all-purpose flour
- 2 large peaches, pits removed and sliced thick
- Vanilla ice cream, optional
Directions
Pre-heat oven 375 degrees
In a medium bowl, add flour, salt and cinnamon. Blend to combine. Using a pastry cutter, cut the butter into the flour until it resembles small peas. Sprinkle the almond extract over the flour mixture. Toss to combine. Using your hands, form the dough into a ball. Flatten into a disk and wrap with plastic wrap. Chill for 30 minutes.
On a floured surface, use a rolling pin to roll out dough from the center out to the edge forming a 10” circle. Dust top of dough with flour. Using spatula, fold dough in half. Place into 9” pie plate and unfold. Crimp the extra dough into a decorative edge.
Brush the bottom and sides with the egg wash. Prick the bottom with the tines of a fork. Place in the center of the oven. Bake for 20 minutes. While pie crust is baking prepare the filling.
In a medium bowl, add eggs and beat with a fork. Add the brown sugar, butter, almond extract and flour. Beat until smooth. Pour into warm crust. Place peach slices on top in a decorative pattern. Place in the center of the oven and bake for 40 minutes or until top is golden brown. If the outer crust is getting too brown, cover with strips of foil.
Serve warm with vanilla ice cream, if desired.