Deep Dish Peach Pie

15 ingredients
10 steps

Ingredients

  • 9 medium fresh California peaches (3 lb.)
  • 1 1/2 c. sugar
  • 1/2 c. flour
  • 1 tsp. nutmeg
  • 1/2 c. toasted almonds, chopped
  • 1/2 tsp. almond extract
  • pastry (for one-crust pie)
  • 8 large, firm ripe peaches
  • 1/4 c. granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. lemon juice
  • 1/2 c. (1/4 lb.) butter or margarine
  • 3/4 c. each: all-purpose flour and firmly packed brown sugar
  • 1/2 c. chopped walnuts
  • whipped cream or vanilla ice cream (optional)

Directions

  1. 1
    Peel and pit peaches; cut into 3/4-inch thick slices (you should have 5 to 6 cups).
  2. 2
    In a small bowl, combine granulated sugar and salt.
  3. 3
    Arrange a layer of peach slices in an 8-inch square baking pan and sprinkle with some of the sugar mixture. Repeat layers until all peaches and sugar mixture are used. Sprinkle with lemon juice.
  4. 4
    In a bowl, combine flour and brown sugar.
  5. 5
    Using a pastry blender of 2 knives, cut butter into flour mixture until particles are about the size of peas.
  6. 6
    Mix in nuts. Sprinkle crumb mixture evenly over peaches.
  7. 7
    Bake in a 375° oven for 45 minutes or until topping is browned.
  8. 8
    Serve warm or refrigerate and serve cold.
  9. 9
    Top each portion with whipped cream, if desired.
  10. 10
    Makes 6 to 8 servings.

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