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Peach and Almond Pie
recipe pâte brisée
pounds peaches, peeled, pitted and chopped
teaspoon almond extract
teaspoon freshly grated nutmeg
teaspoon ground ginger
tablespoons fresh lemon juice
cup crushed Amaretti
cup coarsely ground blanched almonds
tablespoon unsalted butter, cut into bits
out the dough 1/8 inch thick on a lightly floured surface, fit it into
8-inch pie plate, crimping the edge decoratively, and chill the shell
while making the filling.
a bowl stir together the peaches, almond extract, sugar, cinnamon,
ginger, lemon juice and cornstarch.
a small bowl stir together the Amaretti and almonds. Spoon the
mixture into the shell, sprinkle the Amaretti mixture over it and
dot the pie with the butter.
the pie in the middle of preheated 425-degree F. oven for 20
the heat to 375 degrees F. and bake the pie 30
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