Peaches are in season at the moment in Australia, and while they’re under $3 per kilo, it’s a great time to make one of my favourites – almond peachy pie.
My mother used to make this pie, and I remember the smell of almonds toasting the oven growing up. Of course, she was such a health nut that she used light sour cream and light cream in the recipe. I prefer the full-fat version, and having a smaller piece.
Being unable to find the recipe in her cookbooks (she may have just been going from memory towards the end), I stumbled over this little gem from Recipe Joint. It was the closest taste I could find to mum’s old recipe. Although I used fresh peaches instead of tinned, and used some orange juice in the cream topping.
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6
Ingredients for “Almond Peachy Pie”
CRUST
185 gm blanched Almonds
1 cup Coconut (Aussie cup is 250 mls)
1/4 cup Sugar (see above)
60 gm Butter
FILLING
1 cup Sour Cream
1 pinch Salt
3/4 cup Icing Sugar
1 teaspoon Orange Juice
1 teaspoon grated Orange rind
1 teaspoon Vanilla
1 (822 gm) can sliced Peaches
3/4 cup Cream
Method of cooking “Almond Peachy Pie”
Blend almonds in food processor. Stir in coconut and sugar. Rub butter into mixture. Reserve 2 tablespoons of this mixture for topping. Press the remaining crumbs onto the base and sides of a greased 23cm flan tin. Bake in a moderately hot oven for 15 minutes or until golden brown. Cool. Place the reserved crumbs into a small pan and stir over a low heat until golden brown. This takes about 4 minutes. Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla. Pour into the prepared pie shell. Arrange the well drained peaches decoratively over the top of the filling. Lightly whip the cream and remaining sifted icing sugar. Spoon or pipe around the edge of the pie. Sprinkle with the toasted crumbs and then refrigerate before serving.
