Dessert
8 - 10 servings
20 minutes
40 minutes
Chef Lynne Fochtl
2 Pie Shells, prebaked
7 cups Peaches, sliced (6 - 8 cups)
1/4 cup Brandy
1/2 cup Sugar, plus 1 cup
1/2 cup Cornstarch
2 cups Flour
1/2 cup Almonds, crushed
1/2 teaspoon Almond Extract
12 tablespoons Butter
Mix brandy, 1/2 cup sugar, and cornstarch together; pour over peaches and allow to soak overnight.
Mix flour, 1 cup of sugar, almonds, almond extract, and butter all together to make crumbs.
Drain peaches. Fill pie shells with peaches, top with crumbs, and bake for 10 minutes at 425 degrees; lower oven to 350 degrees and bake for an additional 30 minutes.
