Brandied Peach Almond Pie

Vegetarian
Brandied Peach Almond Pie
150 min.
8
341kcal

Suggestions


Welcome to a delightful dessert experience that is sure to impress your family and friends! Our Brandied Peach Almond Pie combines the sweet, juicy goodness of fresh peaches with the rich flavor of brandy and the nutty crunch of slivered almonds. This vegetarian-friendly treat is not only a feast for the taste buds but also a visual delight, making it an ideal centerpiece for any gathering.

Imagine sinking your fork into a perfectly baked pie crust, its buttery layers cradling succulent slices of peaches marinated in brandy. Topped with a crumble of brown sugar and almond, this pie offers a wonderful contrast of textures—each bite is a harmonious blend of sweet and savory. Whether you're enjoying it as a sweet finale to a Sunday dinner or sharing a slice with friends over tea, this pie brings a touch of elegance and warmth to any occasion.

With a preparation time of just 150 minutes, you can easily make this showstopper in your own kitchen. The recipe is designed to serve eight people, making it perfect for sharing. Plus, the delightful aroma of baking peaches and almonds will fill your home, creating an inviting atmosphere that your guests won't be able to resist!

So, gather your ingredients, and let’s create a culinary masterpiece that will leave everyone asking for seconds. Enjoy the process and savor each delicious bite of this Brandied Peach Almond Pie!

Ingredients

  • teaspoon almond extract 
  • tablespoons brandy 
  • ounces t brown sugar dark
  • 3.8 ounces flour all-purpose
  • 0.5 cup slivered almonds 
  • tablespoons sugar 
  • tablespoons butter unsalted (1 stick)
  • tablespoons water cold

Equipment

  • food processor
  • bowl
  • sauce pan
  • oven
  • plastic wrap
  • aluminum foil
  • rolling pin

Directions

  1. Place almonds, flour, butter, and sugar in food processor and pulse until the mixture is crumbly, 8 to 10 short pulses. While continuing to pulse, add the brandy, 1 tablespoon at a time, then the water until the dough begins to form a ball.
  2. Transfer to a sheet of plastic wrap and press into a 1/4-inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
  3. Adjust oven rack to center position and preheat oven to 350°F.
  4. Remove dough from refrigerator. Using a rolling pin, roll dough into a circle roughly 12-inches in diameter.
  5. Transfer to a pit plate and trim edges. Line with foil, fill with pie weights, and bake empty crust until golden brown, about 10 minutes.
  6. Remove from oven, remove weights, and set aside.
  7. For the Filling: While pie crust chills, combine sliced peaches and brandy in a medium bowl. Cover and let sit for at least 30 minutes.
  8. Melt butter in a small saucepan.
  9. Remove from heat and stir in brown sugar, flour, and almond extract until combined. Allow topping to cool until crumbly, about 15 minutes.
  10. Line the bottom of the pie crust with slivered almonds.
  11. Pour brandy-soaked peaches in the prepared crust over the almond layer and spread crumbled brown sugar mixture on top.
  12. Bake until topping is golden brown, about 1 hour.

Nutrition Facts

Calories341kcal
Protein3.53%
Fat39.9%
Carbs56.57%

Properties

Glycemic Index
21.26
Glycemic Load
10.54
Inflammation Score
-4
Nutrition Score
4.9804347818312%

Flavonoids

Cyanidin
0.17mg
Catechin
0.09mg
Epigallocatechin
0.17mg
Epicatechin
0.04mg
Eriodictyol
0.02mg
Naringenin
0.03mg
Isorhamnetin
0.18mg
Kaempferol
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:340.79kcal
17.04%
Fat:14.87g
22.87%
Saturated Fat:7.47g
46.68%
Carbohydrates:47.44g
15.81%
Net Carbohydrates:46.24g
16.81%
Sugar:35.83g
39.81%
Cholesterol:30.1mg
10.03%
Sodium:11.23mg
0.49%
Alcohol:2.05g
100%
Alcohol %:3.16%
100%
Protein:2.96g
5.92%
Vitamin E:2.06mg
13.74%
Manganese:0.27mg
13.41%
Vitamin B2:0.15mg
8.76%
Vitamin B1:0.12mg
7.95%
Selenium:5.33µg
7.62%
Folate:28.03µg
7.01%
Vitamin A:349.93IU
7%
Iron:1.1mg
6.12%
Magnesium:24.42mg
6.1%
Copper:0.11mg
5.43%
Vitamin B3:1.07mg
5.36%
Phosphorus:51.71mg
5.17%
Calcium:50.25mg
5.03%
Fiber:1.2g
4.81%
Potassium:110.42mg
3.15%
Zinc:0.33mg
2.2%
Vitamin B5:0.15mg
1.48%
Vitamin B6:0.03mg
1.44%
Vitamin D:0.21µg
1.4%