Almond Peachy Pie

Recipe by JustJanS
READY IN: 39mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 185
    g blanched almonds
  • 1
    cup coconut (Aussie cup is 250 mls)
  • 14
    cup sugar (see above)
  • 60
  • FILLING
  • 1
    pinch salt
  • 34
  • 1
    teaspoon orange juice
  • 1
    teaspoon grated orange rind
  • 1
    teaspoon vanilla
  • 1
    (822 g) can sliced peaches
  • 34
    cup cream

DIRECTIONS

  • Blend almonds in food processor.
  • Stir in coconut and sugar.
  • Rub butter into mixture.
  • Reserve 2 tablespoons of this mixture for topping.
  • Press the remaining crumbs onto the base and sides of a greased 23cm flan tin.
  • Bake in a moderately hot oven for 15 minutes or until golden brown.
  • Cool.
  • Place the reserved crumbs into a small pan and stir over a low heat until golden brown.
  • This takes about 4 minutes.
  • Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla.
  • Pour into the prepared pie shell.
  • Arrange the well drained peaches decoratively over the top of the filling.
  • Lightly whip the cream and remaining sifted icing sugar.
  • Spoon or pipe around the edge of the pie.
  • Sprinkle with the toasted crumbs and then refrigerate before serving.