Wednesday, August 17, 2011

Peach Pie with Coconut-Almond Crumb Topping

We’re having company over tonight for a BBQ (still trying to have as much fun as we can before school starts!!!), and here’s what I just pulled out of the oven for dessert: peach pie with coconut almond crumb topping. This recipe comes from my favorite pie cookbook, which is simply called Pie, and was written by Ken Haedrich, and published in 2004 by Harvard Common Press.

I thought I’d share this recipe with you, which I’ve only “tweaked” slightly. I love peaches, and this peach pie recipe is my all-time favorite peach dessert:

Peach Pie with Coconut-Almond Crumb Topping

1 single layer pie crust (I used the crust recipe I posted last month)

6 cups sliced peaches (fresh or frozen)
1 ½ T. lemon juice
½ cup granulated sugar
½ tsp. vanilla extract
¼ tsp. nutmeg

1 cup all-purpose flour
2/3 cup granulated sugar
½ cup sliced almonds
½ cup sweetened flaked coconut
6 T. cold, unsalted butter (cut into tablespoon-sized pieces)
1 T. milk

Make pie crust and refrigerate until ready to fill. Preheat oven to 400 degrees. Combine all the ingredients for the filling and then spoon into crust. Bake for 35 minutes. While that’s baking, prepare filling. Put all of the ingredients for the topping—except the tablespoon of milk—into a food processor. Pulse until the mixture resembles fine crumbs. Add the milk, and process a few more times until the crumbs look like gravel. Refrigerate until ready to use. Remove the pie from the oven, and reduce the temperature to 375 degrees. Spoon the crumbs on top of the filling, gently pressing down the crumbs with your fingers to compact them. Return the pie to the oven and bake for another 30 minutes.

I’m going to serve this pie with vanilla ice cream tonight. Yum!


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