Peaches and Cream Pie with Almond Crunch Topping
A peach pie and a half! With very little effort.
3/4 cup sugar
1/2 cup flour
1 uncooked pie shell
4 - 6 peaches
1 cup heavy cream
3 tablespoons butter
1/2 cup almond slices
1/8 teaspoon salt
2 tablespoons brown sugar
Preheat oven to 350 degrees F. In a small bowl, mix together sugar and flour. Sprinkle about a third of the mixture on the bottom of the pie shell that you've placed on a baking sheet. Slice peaches (enough for about 2 1/2 cups) and pile in pie shell. Add remaining flour mixture. Pour cream over. With your hands, gently mix peaches to absorb cream and flour. Bake 45 - 50 minutes, or until pie is set and golden.
Meanwhile, make topping. Melt butter in a small skillet. Stir in almond slices, season with salt and cook until golden. Stir in brown sugar and stir until melted.
Serve pie slightly warm or at room temperature, sprinkled with the almond topping. Store in refrigerator. Serves 6 - 8.