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    You are in: Home / Australian / Almond Peachy Pie Recipe
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    Almond Peachy Pie

    Almond Peachy Pie. Photo by JustJanS

    1/1 Photo of Almond Peachy Pie

    Total Time:

    Prep Time:

    Cook Time:

    39 mins

    20 mins

    19 mins

    JustJanS's Note:

    I love this for summer dinner parties.

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    Units: US | Metric


    • 185 g blanched almonds
    • 1 cup coconut (Aussie cup is 250 mls)
    • 1/4 cup sugar (see above)
    • 60 g butter


    • 1 cup sour cream
    • 1 pinch salt
    • 3/4 cup icing sugar
    • 1 teaspoon orange juice
    • 1 teaspoon grated orange rind
    • 1 teaspoon vanilla
    • 1 (822 g) can sliced peaches
    • 3/4 cup cream


    1. 1
      Blend almonds in food processor.
    2. 2
      Stir in coconut and sugar.
    3. 3
      Rub butter into mixture.
    4. 4
      Reserve 2 tablespoons of this mixture for topping.
    5. 5
      Press the remaining crumbs onto the base and sides of a greased 23cm flan tin.
    6. 6
      Bake in a moderately hot oven for 15 minutes or until golden brown.
    7. 7
    8. 8
      Place the reserved crumbs into a small pan and stir over a low heat until golden brown.
    9. 9
      This takes about 4 minutes.
    10. 10
      Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla.
    11. 11
      Pour into the prepared pie shell.
    12. 12
      Arrange the well drained peaches decoratively over the top of the filling.
    13. 13
      Lightly whip the cream and remaining sifted icing sugar.
    14. 14
      Spoon or pipe around the edge of the pie.
    15. 15
      Sprinkle with the toasted crumbs and then refrigerate before serving.

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    Ratings & Reviews:

    • on November 02, 2002


      This is wonderful!! It has a creamy filling with a crunchy shell. The taste of the peaches with the sour cream is great! I baked the crust at 350° for 12 minutes. I will definitely make this again. Thanks Jan!

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    • on September 10, 2011

      This is a wonderful recipe, i have been using it for years. Today I have made individual small pies and used butternut snap biscuits for the crust, just put them in small patty tins and cook for about 10 minutes or until they soften. Reserve one biscuit for topping. Proceed as normal, when you come to the topping, process reserved bisciut in a food processor and sprinkle over the top. This method is so quick and easy if you are in a tearing hurry.

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    • on March 31, 2008


      What a lovely recipe. I wasn't sure what coconut to use, so i did use freshly grated coconut. I did make one change, I used freshly grated ginger since i'm not really fond of orange flavors. I'm going to try this with fresh mangos next time. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Almond Peachy Pie

    Serving Size: 1 (285 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 654.8
    Calories from Fat 455
    Total Fat 50.5 g
    Saturated Fat 24.6 g
    Cholesterol 74.4 mg
    Sodium 149.2 mg
    Total Carbohydrate 47.7 g
    Dietary Fiber 7.4 g
    Sugars 38.4 g
    Protein 10.3 g

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