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Oh, how I love pie. I think I like it more than cake. That’s a toss up when it comes to someone like me who admittedly has a penchant for sweets. I really do try to balance an adoration for sugar with fruits, vegetables and grains, which makes every dessert indulgence worth the rush. In late June, I made a couple of pies for my grandmother, and my crust recipe yielded three balls of dough, not just two. With an extra homemade crust in the freezer, I decided to make a pie for July 4th weekend. It’s summer, and a fruit pie is always welcome at the table. With a bag of frozen peaches on hand as well, I knew exactly what to do with this one.
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 12 ounces frozen peaches, thawed
- 1 tablespoon brandy
- 3 eggs
- 4 ounces unsalted butter, melted and cooled
- 2 tablespoons flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon almond extract