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Prep 40 mins
Cook 55 mins
I found this recipe in the ccokbook "Food & Folklore of the 1,000 Islands". It originates from a restaurant in Kingston, Ontario, Canada, called Chez Piggy.
- Preheat oven to 400 degrees F.
- Line a 9" pie pan with the dough and bake for 12 minutes.
- Let the pie shell cool.
- To make the filling, blanch, peel and slice the peaches.
- Place them in a bowl.
- Combine 1/4 cup flour, 1/2 cup sugar and 1 tsp cinnamon and sprinkle over the peaches.
- Stir in the sour cream and half-and-half.
- Fill the cooled crust with the mixture.
- To make the topping, preheat the oven to 350 degrees F.
- Crumble together the brown sugar, butter, 1/4 cup flour and 1 tsp cinnamon.
- Mix in the almonds and sprinkle the crumbs over the peach filling.
- Bake for 55 minutes.
If I were naming this delicious pie, I'd call it "Peaches and Cream" because that is what it tastes like to me. The almonds add a nice crunch and the brown sugar crumble is attractive (I used dark brown sugar, it wasn't specified in the recipe). My peaches were very ripe and I didn't bother blanching or peeling them. I baked this in a shallow pie pan and was regretting as I filled it before baking that I hadn't used a deep-dish; it turned out to be no problem, however, with hardly any overspill whatsoever. Thanks Whisper for this lovely recipe!