Easy To Be Gluten Free | Peach Cream Pie with Toasted Almond Crust

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Peach Cream Pie with Toasted Almond Crust

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Sunday, 22 August 2010 00:00

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CRUST ~
2 cups almonds, lightly toasted (I used whole almonds with the skins on)
4 tablespoons butter, melted
4 tablespoons sugar

FILLING ~
¾ cup sugar
¼ cup cornstarch
2 cups milk
¼ teaspoon salt
2 egg yolks
1 tablespoon butter
1 teaspoon lemon juice
2 fresh peaches, peeled and sliced

Preheat oven to 350°F.
Process almonds in a food processor until finely ground. Add in 2 tablespoons butter and 2 tablespoons sugar and process until well mixed. Press almond mixture onto the bottom and up the sides of a 9" pie pan. Bake crust for 15 minutes. Remove from oven and set aside to cool.
Combine ½ cup sugar, corn starch, milk and salt in the top of a double boiler. Stir to dissolve cornstarch. Add egg yolks, 1 tablespoon butter and lemon juice. Cook, stirring constantly until thick, about 20 minutes. Set aside.
Arrange ½ of peach slices in baked crust. Pour custard over peaches then arrange remaining peaches over custard.
Serve well chilled.

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