Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Filling:
Glaze:
Method
In bowl, mix together flour, almonds, sugar and salt using pastry blender or 2 knives, cut in butter until in large crumbs. Drizzle with buttermilk, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more buttermilk if necessary. Shape into disc. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Let stand for 15 minutes at room temperature before rolling out.)Filling: In large bowl, toss together peaches, sugar, flour and liqueur; set aside.
Sprinkle 20- x 15-inch (50 x 38 cm) parchment paper lightly with flour. Using floured rolling pin, roll out pastry on paper to 14-inch (35 cm) circle, leaving edge ragged. Transfer paper to pizza pan or rimless baking sheet. Trim off excess paper.
Sprinkle pastry with bread crumbs, leaving 4-inch (10 cm) border uncovered. Spoon filling over bread crumbs; dot with butter. Lift pastry up over filling to form about 10-inch (25 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered.
Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar.
Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until filling is bubbly and crust is golden, about 50 minutes. Let cool on rack for 30 minutes. (Make-ahead: Set aside for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 199 mg
- Protein 8 g
- Calories 511.0
- Total fat 25 g
- Cholesterol 76 mg
- Saturated fat 13 g
- Total carbohydrate 66 g
%RDI
- Iron 19.0
- Folate 40.0
- Calcium 6.0
- Vitamin A 23.0
- Vitamin C 17.0
