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Thank you so much, Barbara, for sharing this awesome peach pie recipe with us. It came out tasting delicious! I love eating it with mounds of melty ice cream when the pie is still warm.
Check out what my pal Barbara from the Bless Us O Lord food blog had to say about this recipe:
This recipe is based on my Apple Crumble Pie recipe, but with adjusted thickener and sugar and a splash or two of amaretto for added depth. The amaretto is not absolutely necessary but nice. And if you go for it, you can also add a handful of sliced almonds to the topping. I would have if I had any.
I can totally see an apple crumb pie being made using this method. Makes my mouth water!
1/4 cup Domino sugar, divided
1/4 c. Gold Medal flour
6 medium to large peaches, peeled and sliced into bite size pieces (just use a potato peeler)
1 T. lemon juice
2 T. amaretto (optional)
3 T. butter
Pastry for single-crust pie prepared and placed in 9″ pie dish
1/2 cup sugar
½ cup flour
1/2 t. cinnamon
¼ cup butter
1/4 cup sliced almonds
Preheat oven to 375 degrees F.
In a medium bowl (the same one you use to make the crust is fine), sprinkle peach slices with lemon juice and toss. Add 1/4 cup sugar and 1/4 cup flour and toss. Sprinkle with amaretto and toss. Pour in prepared crust. Dot with 3 T. butter cut in small pieces.Combine remaining 1/2 cup sugar and 1/2 cup flour and spices. Cut in 1/4 cup butter until crumbly. Add almonds, if using, and sprinkle atop peaches.
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Quick Tip: Serve with your favorite ice cream.
Recipe and image courtesy of Bless Us O Lord.