Rustic Peach Pie
 
Prep time
Cook time
Total time
 
This is the kind of pie you should love because you do not have to be a pie crust master in order to make this beauty. It has all the soft, peachy deliciousness you crave in a rustic, almond crust in a cast iron skillet which just adds charm to the drool-worthiness.
Alison:
Recipe type: Dessert, Pie
Serves: 1 pie
Grocery List
  • Crust:
  • ½ c. sliced almonds
  • 1½ c. flour
  • 2 t. sugar
  • ¼ tsp. salt
  • ½ c. cold butter
  • 3-6 T. ice water
  • ½ almond extract
  • Filling:
  • 10 peaches
  • ¾ c. sugar
  • 1½ T. cornstarch
  • ½ tsp. cinnamon
Here's how...
  1. Use a food processor to chop the almonds. Add in flour, sugar, and salt and pulse to combine.
  2. Cube the cold butter and add it in. Pulse until incorporated and the mixture has butter chunks the size of small peas.
  3. Quickly pulse in the almond extract.
  4. Add 3 T. of ice water to the dough. Add water 1 T. at a time up to 6 T. and pulse JUST until the dough forms a ball and then immediately stop.
  5. Remove the ball of dough and form it into a disc Wrap it in plastic and put it in the fridge for at least 30 minutes and up to 2 days.
  6. Grease a 12 inch cast iron skillet with butter and then roll the dough out on a floured surface to a ¼" thick circle several inches larger than your skillet.In a large bowl, mix about 10 sliced peaches, sugar, cornstarch and cinnamon until combined.
  7. Spoon the filling mixture into the pie crust and gently fold the crust edges over the filling.
  8. Mix an egg white with 1 tsp. water and brush over the crust and then sprinkle the crust with up to 2 T. raw sugar.
  9. Slide the whole skillet into a preheated 375 degree oven and bake for around 50 minutes. Take it out when the crust is golden brown and the peaches are bubbling and beautiful.
  10. Let the pie cool for at least an hour before you cut into it .
  11. Serve with ice cream.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/rustic-peach-pie/