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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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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.
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.
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.
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