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Almond Crunch Peach Pie

Prep Time: 45 min Cook Time: 1 hrs Makes: 8 servings

Ingredients

  • FILLING
  • 5 cups peeled, sliced fresh yellow cling peaches
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 cup canned or packaged pure almond paste
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1/4 cup nondairy powdered creamer
  • CRUST
  • Classic Crisco Pie Crust
  • TOPPING
  • 1 large egg white
  • 1/2 cup coarsely chopped almonds
  • 2 tablespoons sugar

Preparation Directions

  1. 1.
    COMBINE peaches, 1/2 cup sugar and lemon juice in large bowl. Combine almond paste, flour and creamer in small bowl until mixture resembles coarse crumbs. Add to peaches; mix well. Refrigerate while preparing crust.
  2. 2.
    HEAT oven to 375°F. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Spoon in filling.
  3. 3.
    ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust to allow steam to escape. Brush top with egg white. Sprinkle with almonds and 3 tablespoons sugar.
  4. 4.
    BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.
  5. TIP
    Instead of almond paste, a substitution can by made by using 1/2 cup very finely crushed or ground almonds mixed with 1/2 teaspoon almond extract.