Peaches are in season! Have fun making this creamy (but light!) pie with a crumbly topping.
Peaches are accompanied here by slivered almonds and bitter almond essence. A subtle alliance to fall for!
Prep Time: 30 minutes
Baking Time: 50 minutes
Difficulty: easy
For: a round mold of 9 inches (24 cm) diameter
For the dough
For the creamy peach filling
For the crumble
Preheat oven at 425°F (220°C).
Prepare the dough: In the bowl of a food processor, combine the flour, salt and lemon zest. Add butter and process until mixture resembles coarse crumbs.
In a measuring cup, add egg yolk, lemon juice and enough ice water to make 1/4 cup (60 ml) liquid. Add to bowl and mix until smooth.
Flatten the dough into a disk on a lightly floured work surface and place in the pan.
To make the creamy filling: In a large bowl, combine sugar and flour. Whisk in plain yogurt and bitter almond essence.
Add peaches and gently toss to coat (do not over mix). Pour filling over dough.
To make the crumb topping: In a bowl, combine the flour and brown sugar. Add butter and process until mixture resembles coarse crumbs.
Add almonds and mix. Sprinkle topping over peaches.
Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking for 35 minutes or until crust and top are golden brown.
Let cool on a rack.
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