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Peach and Almond Pie



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Peach and Almond Pie
Gourmet Archives

1 recipe pâte brisée
3 pounds peaches, peeled, pitted and chopped
1/8 teaspoon almond extract
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/3 cup crushed Amaretti
1/4 cup coarsely ground blanched almonds
1 tablespoon unsalted butter, cut into bits

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into
an 8-inch pie plate, crimping the edge decoratively, and chill the shell
while making the filling.
In a bowl stir together the peaches, almond extract, sugar, cinnamon,
nutmeg, ginger, lemon juice and cornstarch.
In a small bowl stir together the Amaretti and almonds. Spoon the
peach mixture into the shell, sprinkle the Amaretti mixture over it and
dot the pie with the butter.
Bake the pie in the middle of preheated 425-degree F. oven for 20
minutes. Reduce the heat to 375 degrees F. and bake the pie 30
minutes more.

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