Description
A Klassen family original recipe for a delicious fresh peach pie with an almond & coconut crust.
Ingredients
Scale
Ingredients
For the Crust
- 1 cup blanched almonds
- 1 cup coconut flakes
- ¼ cup sugar
- ¼ cup butter, cut into small pieces
For the Filling
- 3 cups Summeripe Yellow Peaches, thinly sliced
- 1 cup + 1 Tablespoon sour cream
- ½ cup whipping cream
- 6 Tablespoons powdered sugar (4 for sour cream, 2 for whipping cream)
- 1 teaspoon orange juice
- 1 teaspoon shredded orange rind
- 1 teaspoon vanilla
- Dash of salt
Instructions
Directions
For the Crust
- Preheat oven to 375 degrees
- Grind almonds medium fine then mix with coconut flakes
- Work in sugar and butter with fingers into the almond & coconut mixture
- Once evenly mixed, remove 3 Tablespoons of crust mixture to be toasted in a separate pie pan
- Press remaining crust mixture evenly in bottom and sides of 9” glass pie plate
- Place both pie plates into oven, remove topping mixture when toasted, about 5 minutes, and continue to bake crust until golden brown about 10-12 minutes
For the Filling
- Beat sour cream, salt, orange juice, orange rind, vanilla, and 4 Tablespoons powdered sugar
- Spread sour cream mixture on bottom and sides of the baked crust and cover with Summeripe Peaches
- Whip cream then fold in remaining 2 Tablespoons powdered sugar.
- Cover the Summeripe peaches with the whipped cream
- Sprinkle toasted coconut mixture on top, chill, and enjoy!