I love making peach pie in the summer. The peaches are so juicy and fragrant; they just fit perfectly in cakes and desserts. This peach pie combines fresh, juicy peaches with frangipane cream and is simply delicious.
Photo: Natalie Levin
Peach Pie with Almond Cream
Servings 24 cm round tart pan
Ingredients
For short crust pastry:
- 100 grams (1 stick) cold butter cut into cubes
- 100 grams (3/4 cup) all-purpose flour
- 50 grams (5 tbsp.) powdered sugar
- 25 grams (2 heaping tablespoons) cornstarch
- 25 grams (1/4 cup) almond meal
- 2 medium egg yolks
For cream patissiere:
- 150 ml. (2/3 cup) milk
- 10 grams (1 tbsp.) sugar
- 1/2 tsp. vanilla paste
- 25 grams (2 tbsp.) sugar
- 30 grams (1 1/2 units) egg yolks
- 5 grams (1 tsp.) all-purpose flour
- 15 grams (3 tsp.) cornstarch
- 1 tbsp. Amaretto liqueur or rum
For almond cream:
- 60 grams (2/3 cup) ground blanched almonds
- 35 grams (3 tbsp.) sugar
- 25 grams (2 tbsp.) light brown sugar
- 60 grams (1/2 stick) cold butter cut into cubes
- 1 tbsp. all-purpose flour
- 1 egg yolk
- 1 tbsp. amaretto liqueur or rum
- 4-5 ripe large peaches cut into thin slices
Instructions
Crust:
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In a food processor with a steel blade, put butter, flour, cornstarch, powdered sugar and ground almonds and blend until crumbly.
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Add egg yolks and continue to process just until large chunks of dough form.
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Transfer the dough chunks of a lightly floured work surface and combine with your hands, create a disc shape, wrap and refrigerate for an hour.
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Roll out the dough on a floured surface to about 3-4 mm thick and line the pan It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
Blind baking:
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Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
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Bake for about 10-12 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
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Cool slightly at room temperature.
Crème patissiere:
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In a medium pot put milk, 10 grams of sugar and vanilla and heat to a boil.
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In a separate bowl, beat egg yolks, 25 grams of sugar, flour, cornstarch and rum until blended.
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Pour about 1/3 of the hot milk into the yolk mixture, while whisking vigorously to compare temperatures.
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Add the yolk mixture back into the pot and cook over medium-low heat, while constantly whisking, until a very thick and boiling cream is made.
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Transfer the cream into a wide container, cover the surface of the cream with plastic wrap (to avoid formation of crust) and refrigerate until chilled.
Almond cream:
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In a food processor with a steel blade put almonds, sugar, brown sugar, butter and flour and process until mixture is crumbly.
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Add egg yolk and amaretto and continue to blend until thick cream is formed.
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Combine the creams: transfer the crème patissiere into a large bowl and beat it with a whisk until it returns to its original texture.
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Add in the almond cream and stir until mixture is smooth.
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Pour the cream over half-baked crust and arrange peach slices in a fan.
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Sprinkle a little sugar on top of the peaches and bake at 160c degrees for about 25-35 minutes or until golden and set.
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Cool slightly and serve at room temperature.
Recipe Notes
- Keep the peach pie in a closed container in the refrigerator up to 3-4 days.
- Serve the pie warm or at room temperature rather than cold from the refrigerator.
- You can use plums or nectarines instead of peaches.