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!
Pie Dough:
4 1/4 cups all-purpose flour or gluten free flour blend
3/4 cup sugar
1 nutmeg
1/2 teaspoons salt
1/4 cup vegetable shortening
1 1/4 cups unsalted PLUGRA butter, cubed and chilled
Filling:
2 tablespoons unsalted PLUGRA butter, cubed and chilled
This pie looks great! You did a great job with the lattice! 🙂 Cindy
I am a sucker for a great pie crust, and that would turn me into a pie lover more than cake lover too!
I love the different spin you put on it. I love lattice tops – they make everything look so fancy!
Your lattice work looks beautiful! When I try to add a lattice top it looks like my 3 year old did it! EEK! Not yours though – gorgeous! Thanks for sharing your recipe-I love peach pie!
~Lauren