ATLANTA - Peach Pie with brown Butter almond Streusel from Crave Pie Studio. For more information on Crave Pie Studio click here.
PEACH PIE WITH BROWN BUTTER ALMOND STREUSEL (Yield: One 9” Pie)
1 Recipe (below) – Double Crust Pie Dough
1 Recipe (below) - Brown Butter Almond Streusel
5 cups peeled, pitted and sliced peaches
1 cup organic or brown sugar
1 tsp cinnamon
In a small bowl, mix sugar, cornstarch and cinnamon together. Peel and chop peaches and mix in the dry ingredients. Add fruit to prepared pie shell. Sprinkle top with Brown Butter Almond Streusel. Bake at 375 F for 15 minutes then reduce heat to 350 and bake for an additional 40 – 50 minutes or until golden brown. Juices should be bubbly when done.
BASIC ALL BUTTER PIE DOUGH
Yield: one double or two single-crust pies.
3 cups All Purpose flour
2 tablespoons sugar
1 teaspoon kosher or sea salt
2 sticks unsalted butter very cold
1/2 cup ice cold water
1. Cut butter into medium dice (1/2 inch square) and mix flour, salt and sugar into a large bowl.
2. Cut the butter into the flour mixture using your fingers, a pastry blender, or two knives, until butter is the size of a pea.
3. Gradually add the water to the flour and butter mixture. Mix gently until dough comes together. Do not over work the dough, or add too much liquid.
4. Divide dough into pieces, form into disks, wrap in plastic and refrigerate until thoroughly chilled before using.
BROWN BUTTER ALMOND STREUSEL
1 Stick Unsalted Butter
1 cup Organic Sugar
¾ cup Flour
¼ cup Rolled Oats
½ cup Chopped Almonds
1/8 teaspoon Salt
½ teaspoon cinnamon
In a small bowl, mix together all dry ingredients. In a light colored pan, melt butter over medium heat until it turns a medium brown. Remove from heat and cool completely. Sprinkle over dry ingredients. Use a fork to lightly mix until reaching a crumbly texture.
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