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It’s always a good time for pie. This one has a unique flavorful crust made with almonds and it gets baked in a cast iron skillet.
This pie gets baked in a 12″ cast iron skillet. If one is not available, it can also be baked on a baking sheet lined in parchment paper.
This looks like a lot of ingredients and steps but really it’s simple! And it’s supposed to look “rustic” so no need to be intimidated.
For the crust:
Add almonds to food processor and pulse until ground. Add flour, sugar, salt, and frozen butter to food processor. Pulse until butter is mixed in and about the size of peas.
Add almond extract. Add 3 tablespoons of ice water. With the food processor running, add more ice water if necessary, 1 tablespoon at a time, until a ball of dough forms.
Turn out dough and shape into a flat disc. Place dough in a resealable plastic bag and refrigerate for 30 minutes.
For the filling:
In a large bowl combine peaches, raspberries, brown sugar, flour, cinnamon, lemon zest, and lemon juice; toss to combine.
Butter your skillet. Remove dough from refrigerator after 30 minutes.
Lightly flour a board and roll dough out to a circle about ¼ thick, at least the width of your skillet. Use your rolling pin to gently transfer the dough to the skillet. Do not stretch the dough.
Mound the filling in the center of the dough, leaving about a 1½” border around the outside. Gently fold the dough over the edges of the filling.
Whisk egg white and water. Brush the edges with egg whites and sprinkle with raw sugar.
Bake at 375ºF for 30-35 minutes. Let stand at least 30 minutes before glazing and cutting.
For the glaze:
Mix powdered sugar, vanilla, and milk until glaze is runny but thick enough to coat a spoon. Drizzle glaze over cooled pie.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!