Peach Delight Pie
Filling:
2-1/2 cups sliced, peeled peaches (about 1-1/4 lbs or 2 to 3 large)
¾ cup granulated sugar
¼ cup quick-cooking tapioca
1 tsp lemon juice
1 tsp peach-flavoured brandy
Crumb Mixture:
¼ cup all-purpose flour
¼ cup packed brown sugar
¼ cup chopped almonds
3 tbsp butter or margarine, melted
Crust:
1 (9-inch) double crust pastry
Glaze:
1 egg white, slightly beaten
Granulated sugar
For filling: combine peaches, ¾ cup granulated sugar, tapioca, lemon juice and brandy in medium bowl. Stir well. Let stand while making crumb mixture and crust.
For crumb mixture: combine flour, brown sugar, almonds and butter. Mix until crumbly. Heat oven to 425 F.
For crust: prepare as directed. Roll and press bottom crust into 9-inch pie plate. DO NOT BAKE. Sprinkle half of crumb mixture over unbaked pie crust. Add filling. Top with remaining crumb mixture.
Cut out desired shapes from top crust with cookie cutter. Place cutouts on filling around edge of pie.
For glaze: brush cutouts with egg white. Sprinkle with granulated sugar. Cover edge of pie with foil to prevent overbrowning.
Bake ate 425 F. for 10 minutes. Reduce oven temperature to 350 F. Bake 25 minutes. Remove foil. Bake 5 minutes. Serve warm or at room temperature.
|