Peach Pie with Almond Cream


Growing up in the south, we had a huge peach tree in our backyard that I would climb all over in the summer. Peach pies were my favorite desert! But since living in New York I haven’t encountered a single Peach Pie. It’s so depressing. So I took matters into my own hands this summer and made personal Peach Pies in two ceramic bowls. One is just for me, the other one is for everyone else to share ;) ;)

Peach Pie with Almond Cream

Prep Time: 1 hour

Yield: 2 personal pies, feeds 8

Peach Pie with Almond Cream

Ingredients

  • 1 1/4 Cups Spelt, Whole Wheat or All Purpose Flour (plus more for dusting)
  • 5 Tablespoons Sugar
  • 10 Tablespoons COLD Butter
  • 1 teaspoon Salt
  • 3 Peaches sliced thin (plus 1 Tablespoon Brown Sugar)
  • 1/2 Cup Blanched Almonds
  • 1/4 Cup Sugar
  • 2 Tablespoons Butter
  • 1 Tablespoon Whole Milk Ricotta
  • 1 teaspoon Vanilla Extract

Instructions

Preheat over to 400 degrees.

Start with the crust! In a food processor, pulse the flour, sugar, salt, and butter until incorporated. Add 1/4 cup ICE WATER and keep pulsing until the dough clumps together but does not yet form a ball. Scoop out onto a sheet of plastic wrap and leave that in the fridge to firm up while workin' on the rest.

To make the Almond Cream, use a food processor to pulse the almonds, sugar, butter, vanilla and ricotta until it makes a creamy paste. Set aside in a bowl.

Slice the peaches and in a bowl, toss them with 1 Tablespoon of Brown Sugar until coated.

I found two beautiful ceramic bowls to bake the pies in. Feel free to make one big one if you prefer! But I buttered the bottoms of both bowls in preparation for the crust laying.

Take the dough out of the fridge and divide in half. On a flour-dusted surface, roll the halves into two 10-12 inch disks and lay each one in their bowls with a little extra dough hangin' off the side. Next, using a spoon, spread the almond cream evenly all over the dough. Then, fill the bottom with the sugared peach slices. Lastly, pinch the floppy dough over the top of the peaches.

Bake the two pies on a cookie sheet in the over for 25-30 minutes. Once they are brown around the sides and ready, take out, butter the crust and serve with Vanilla Ice Cream or more Ricotta and ENJOY! :)