The original recipe called for all purpose flour, but I ended up subbing it with a gluten free flour blend. It also called for almond paste. To incorporate the almonds in, I added chopped toasted almonds into a crumb mixture sprinkled throughout the fresh peach filling that had a touch of almond extract. This was an excellent pie to make use of the first of the season’s peaches. I especially enjoyed this with a scoop of ice cream!
4 1/4 cups all-purpose flour or gluten free flour blend
3/4 cup sugar
1/2 teaspoons salt
1/4 cup vegetable shortening
1 1/4 cups unsalted PLUGRA butter, cubed and chilled
2 tablespoons unsalted PLUGRA butter, cubed and chilled
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