Almond Streusel Peach Pie
with Whipped Lemon Crème Fraîche | 8 servings
Ready for a slice of pure summer? We’ve got it! This peach pie starts with a flaky, buttery crust loaded with fresh tender peach filling that you’ll cook on the stove with a little cinnamon, brown sugar, and butter. You’ll press on a buttery almond crumble topping that caramelizes in the oven, and whip up a sweet lemon crème fraîche that you’ll dollop on each slice. It’s a perfect combo of crisp crust + crumble, sweet + jammy filling, and creamy + tangy crème fraîche in every delicious bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pie Crusts
(Contains Wheat)
4 unit
Peach
1 unit
Lemon
2 teaspoon
Cinnamon
2 tablespoon
Brown Sugar
1 cup
Flour
(Contains Wheat)
1 ounce
Sliced Almonds
(Contains Tree Nuts)
8 tablespoon
Crème Fraîche
(Contains Milk)
4 unit
Peach Jam
Not included in your delivery
Salt
0.58 cup
Sugar
7 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust oven rack to middle position and preheat oven to 375 degrees. Wash and dry produce. Unroll pie crust (save remaining crust for another use); press into a 9-inch pie plate or a medium ovenproof pan. Using kitchen shears or a small knife, trim edges of crust to line up with rim of pan. Crimp crusts by using the pointer finger of one hand to press the outer edge of crust into the thumb and pointer finger of the other hand, forming a U-shaped indentation. Continue to work your way around the crust until edges are fully crimped. TIP: You can skip crimping for a more rustic-looking pie. Using the tip of a fork, poke holes all over crust.
Line crust with a large piece of parchment paper or foil (there should be a 3-inch overhang). Fill crust with dried beans. (TIP: No dried beans on hand? Use sugar or uncooked rice instead!) Bake on middle rack until crust’s edges are lightly golden, 10-12 minutes. Remove crust from oven; carefully lift sides of parchment paper to remove beans. TIP: Keep the beans or rice on hand for the next time you bake a pie!
Meanwhile, peel peaches, then cut off sides around pit (discard middle piece with pit); dice into ½-inch pieces. Zest and quarter lemon. Melt 2 TBSP butter in a large pan over medium-high heat. Once butter is melted, add peaches and a pinch of salt; stir to combine. Cook 3-4 minutes, or until peaches begin to lightly brown, stirring occasionally. Stir in half the cinnamon, ⅓ cup water, juice from two lemon wedges, ⅓ cup white sugar, and brown sugar. Cook, stirring occasionally, until sauce has mostly reduced and thickened, and peaches are glazed, 5-6 minutes. Remove pan from heat; stir in ¼ cup flour and peach jam until combined.
Meanwhile, place 5 TBSP butter in a medium, microwave-safe bowl; cover with plastic wrap. Microwave until melted, 60-90 seconds. Using a fork, stir in almonds, remaining flour, remaining cinnamon, ¼ cup sugar, and a pinch of salt until combined. Place in refrigerator to let butter harden slightly, about 5 minutes.
Carefully pour cooked peach filling into pie crust. Remove streusel mixture from fridge and evenly crumble over peach filling, pressing together between your fingers to create small clumps. Carefully wrap edges of crust with aluminum foil to prevent it from browning too quickly. Bake pie on middle rack until crust and streusel are golden brown and filling has thickened slightly, 35-40 minutes. Remove from oven and set aside to cool slightly, 10 minutes.
Meanwhile, in a small bowl, whisk together crème fraîche, 1 tsp sugar and a pinch of lemon zest until smooth and creamy.
Slice peach pie into 8-10 pieces. Serve with whipped lemon crème fraîche.