Peach Pie with Almond Crumb Topping
Dessert

Peach Pie

with Almond Crumb Topping

55 MIN
$16.99 Serves 6-8
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Vegetarian
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From the Test Kitchen

To end your meal on a sweet note, pair it with this delicious pie starring juicy peach—cooked with vanilla powder, then topped with a crunchy, buttery mix of rolled oats and almonds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Peach Pie with Almond Crumb Topping
Title
  • 4 Peaches
  • 2 Pie Crusts
  • ⅔ cup All-Purpose Flour
  • ¼ cup Sliced Roasted Almonds
  • ½ cup Rolled Oats
  • 4 oz Cultured, Salted Butter
  • 5 Tbsps Light Brown Sugar
  • ¼ cup Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsps Vanilla Powder
time-saving
tips & techniques
step-by-step
instructions
Prepare the peaches
1 Prepare the peaches

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the peaches, then halve, pit, and medium dice.

Make the filling
2 Make the filling

In a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add the diced peaches and vinegar. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vanilla powder, 2 tablespoons of the flour, and 2 tablespoons of the granulated sugar. Cook, stirring frequently, 3 to 4 minutes, or until the peaches are coated and tender when pierced with a fork. Turn off the heat and let cool slightly.

Make the crumb topping
3 Make the crumb topping

Small dice the remaining butter. In a bowl, combine the diced butter, oats, brown sugar, remaining granulated sugar, remaining flour, and 1 tablespoon of water. Using your fingers, gently work the diced butter into the dry ingredients until large crumbs are formed. Add the sliced almonds and toss to combine.

Bake the pies & serve your dish
4 Bake the pies & serve your dish

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the cooled filling between the crusts, then evenly top with the crumb topping. Bake 22 to 26 minutes, or until the topping is golden brown and the filling is bubbly. Remove from the oven and let stand at least 10 minutes before serving. Enjoy!

Tips from Home Chefs

Prepare the peaches
1 Prepare the peaches

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the peaches, then halve, pit, and medium dice.

2 Make the filling

In a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add the diced peaches and vinegar. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vanilla powder, 2 tablespoons of the flour, and 2 tablespoons of the granulated sugar. Cook, stirring frequently, 3 to 4 minutes, or until the peaches are coated and tender when pierced with a fork. Turn off the heat and let cool slightly.

Make the filling
Make the crumb topping
3 Make the crumb topping

Small dice the remaining butter. In a bowl, combine the diced butter, oats, brown sugar, remaining granulated sugar, remaining flour, and 1 tablespoon of water. Using your fingers, gently work the diced butter into the dry ingredients until large crumbs are formed. Add the sliced almonds and toss to combine.

4 Bake the pies & serve your dish

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the cooled filling between the crusts, then evenly top with the crumb topping. Bake 22 to 26 minutes, or until the topping is golden brown and the filling is bubbly. Remove from the oven and let stand at least 10 minutes before serving. Enjoy!

Bake the pies & serve your dish
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