Brandied Peach Almond Pie

Ingredients

• For the Crust:
• 1 cup slivered almonds
• 1 1/4 cups flour
• 12 tablespoons unsalted butter
• 3 tablespoons sugar
• 1 tablespoon brandy
• 3 to 4 tablespoons cold water
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• For the Filling:
• 5 cups fresh peaches
• 3 tablespoons brandy
• 8 tablespoons unsalted butter
• 1 cup dark brown sugar
• 3/4 cup all-purpose flour
• 1 teaspoon almond extract
• 1/2 cup slivered almonds

Directions

1. For the Crust: Place almonds, flour, butter, and sugar in food processor and pulse until the mixture is crumbly, 8 to 10 short pulses. While continuing to pulse, add the brandy, 1 tablespoon at a time, then the water until the dough begins to form a ball. Transfer to a sheet of plastic wrap and press into a 1/4-inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
2. Adjust oven rack to center position and preheat oven to 350 degrees F. Remove dough from refrigerator. Using a rolling pin, roll dough into a circle roughly 12-inches in diameter. Transfer to a pit plate and trim edges. Line with foil, fill with pie weights, and bake empty crust until golden brown, about 10 minutes. Remove from oven, remove weights, and set aside.
3. For the Filling: While pie crust chills, combine sliced peaches and brandy in a medium bowl. Cover and let sit for at least 30 minutes.
4. Melt butter in a small saucepan. Remove from heat and stir in brown sugar, flour, and almond extract until combined. Allow topping to cool until crumbly, about 15 minutes.
5. Line the bottom of the pie crust with slivered almonds. Pour brandy-soaked peaches in the prepared crust over the almond layer and spread crumbled brown sugar mixture on top. Bake until topping is golden brown, about 1 hour.