Thursday, November 27, 2008

More Pie, please

Well, you just never know. Last night, I was making my pecan pie when I happened to think - I've got peach pie filling in the freezer. I wonder . . . . and I had about 2 ounces of almond paste left-over from making my cookies. So, since I was in for a penny, in for a pound with the pie crust anyway, I went ahead and made two. You know, I took my time and they did not turn out half bad!

Anyway, thought I would share this peach pie "recipe" with you - more of a technique.

Peach Streusal Pie

Filling: (Enought for 4 pies)
9 pounds fresh peaches
2 teaspoons Fruit Fresh, (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 teaspoon salt

Stir all together and freeze in 1-1/2 pint jars. Alternatively, freeze in pie tins lined with foil 4-5 cups per pan. (I am assuming here that you know how to scald the peaches, etc.)

Anyway . . . on the day you are making your pie, pull out your filling and let it thaw a bit. I stirred in about 1/2 teaspoon of almond extract.

Then make a single crust of your favorite pie dough and line a 9-inch pan with it.
Dump your filling in.

2 Tablespoons butter
2 ounces (give or take) almond paste
1/2 teaspoon cinnamon
1/3 cup brown sugar
2/3 cup flour

These are approximate measurements! Mix your cinnamon, sugar and flour in a bowl. Cut in the butter and almond paste with a pastry cutter. Sprinkle over top of the pie filling. Bake around 40-45 minutes at 350F. Viola!


Linda said...

As I sit here nibbling at my second piece of Pumpkin Crunch, I had to come over and tell you how fabulous it is!! Everyone that tried it, said it beats pie any day!!

Hope you are having a wonderful day.

Heli gunner Tom said...

My wife got up to cook this morning all by herself. We are both disabled and my injured back happens to hurt bad these past few days... so I thanked her very much, and was too full after just one helping.
I promised to help her clean up.

Great recipe!

Tom S

Jan said...

Looks yummy yum yum Raquel!

Jan said...

That looks and sounds scrummy, Raquel. I hope you and your family had a lovely Thanksgiving. Love and hugs.