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.

Streusal:
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!