Peach Almond Pie

READY IN: 1hr 35mins
Recipe by Whisper

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.

Top Review by FlemishMinx

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!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Line a 9" pie pan with the dough and bake for 12 minutes.
  3. Let the pie shell cool.
  4. To make the filling, blanch, peel and slice the peaches.
  5. Place them in a bowl.
  6. Combine 1/4 cup flour, 1/2 cup sugar and 1 tsp cinnamon and sprinkle over the peaches.
  7. Stir in the sour cream and half-and-half.
  8. Fill the cooled crust with the mixture.
  9. To make the topping, preheat the oven to 350 degrees F.
  10. Crumble together the brown sugar, butter, 1/4 cup flour and 1 tsp cinnamon.
  11. Mix in the almonds and sprinkle the crumbs over the peach filling.
  12. Bake for 55 minutes.

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