For the feast of Saint Anne I looked for something special to make that had some significance to her. Apparently lobster is a traditional dish, but I wasn't planning to spend quite that much. ;-)
Catholicculture.org mentioned that fruit pie is a traditional treat because her feast day, and the feast of her husband St. Joachim, is mid-summer, and fruit is certainly plentiful, not to mention delicious. I decided a Peach Pie was in order because St. Anne is certainly a peach of a saint: the mother of the Blessed Mother, the grandmother of our Lord Jesus? Yup, she's a peach.
This recipe is based on my Apple Crumble Pie recipe, but with adjusted thickener and sugar and a splash or two of amaretto for added depth. The amaretto is not absolutely necessary but nice. And if you go for it, you can also add a handful of sliced almonds to the topping. I would have if I had any.
A Peach of a Saint Pie
1/4 cup sugar, divided
1/4 c. flour
6 medium to large peaches, peeled and sliced in bite size pieces (just use a potato peeler)
1 T. lemon juice
1/4 c. flour
6 medium to large peaches, peeled and sliced in bite size pieces (just use a potato peeler)
1 T. lemon juice
2 T. amaretto (optional)
3 T. butter
Pastry for single-crust pie prepared and placed in 9" pie dish (the one I use is here)
Pastry for single-crust pie prepared and placed in 9" pie dish (the one I use is here)
1/2 cup sugar
½ cup flour
1/2 t. cinnamon
¼ cup butter
½ cup flour
1/2 t. cinnamon
¼ cup butter
1/4 cup sliced almonds
Preheat oven to 375 degrees F.
Preheat oven to 375 degrees F.
In a medium bowl (the same one you use to make the crust is fine), sprinkle peach slices with lemon juice and toss. Add 1/4 cup sugar and 1/4 cup flour and toss. Sprinkle with amaretto and toss. Pour in prepared crust. Dot with 3 T. butter cut in small pieces.
Combine remaining 1/2 cup sugar and 1/2 cup flour and spices. Cut in 1/4 cup butter until crumbly. Add almonds, if using, and sprinkle atop peaches.
Bake for an hour. Serve warm or room temperature.
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