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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Fresh peaches makes this recipe! The dough must chill for about 30 minutes (not included in prep time). Ingredients:
1 1/2 cups all-purpose flour |
1/4 cup yellow cornmeal |
1 tablespoon granulated sugar, plus |
2 teaspoons granulated sugar, for sprinkling |
1/2 teaspoon salt |
10 tablespoons cold unsalted butter, cut into pieces |
3 -5 tablespoons ice water |
1/2 cup whole almond |
1/2 cup confectioners' sugar |
1 large egg yolk |
1 teaspoon almond extract |
8 peaches, peeled and sliced (about 2 1/2 pounds) |
2 tablespoons honey |
1/2 teaspoon cinnamon |
Directions:
1. In food processor, combine flour, cornmeal, 1 T granulated sugar and salt.
2. Add butter, pulse until mixture resembles coarse meal.
3. Add ice water, 1 T at a time, and pulse until dough forms.
4. Shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
5. Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal.
6. Add egg yolk and almond extract and blend; set aside.
7. In large bowl, combine peaches, honey and cinnamon; set aside.
8. Preheat oven to 400 degrees F.
9. On lightly floured work surface, roll dough out to a 14-inch circle.
10. Fit into a 10-inch pie plate.
11. Spread almond paste over dough, including up the sides.
12. Add peaches.
13. Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border.
14. Brush dough with water and sprinkle with remaining granulated sugar.
15. Bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes.
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