Peach Pie with Almond Streusel and Bourbon Glaze

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 744, total fat 30 G., saturated fats 16 G., proteins 9 G., carbohydrates 109 G., fiber 3 G., cholesterol 111 mg, sodium 337 mg, sugar 68 G.

A crunchy almond-cinnamon streusel and bourbon glaze enhance the peach flavor in this soft pie filled with peach jam. Before baking, a layer of jam is simply sandwiched between two layers of dough, then topped with streusel. This fruity pie doesn't require fresh peaches, so you can enjoy its flavor year-round. A perfect treat with tea or coffee!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Streusel

3/4 cup flour
2/3 cup firmly packed light brown sugar
0.5 cup finely chopped almonds
1 teaspoon ground cinnamon
A pinch of fine salt
5 tablespoons unsalted butter, room temperature

Pie

8 tbsp (110 g) unsalted butter, room temperature, plus extra for greasing the pan
2 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
2/3 cup peach jam

Glaze

3/4 cup powdered sugar
2 tbsp bourbon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: peach jam, eggs, sour cream, streusel, brown sugar, cinnamon, almond, bourbon

Cooking the dish according to the recipe:

In a small bowl, combine the flour, brown sugar, almonds, cinnamon, and salt. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly distributed and incorporated into the flour. Use your fingers to form small to medium sized clumps.
Preheat oven to 175°C. Grease a 20cm square baking pan with butter.

Pie:

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix just until all ingredients are incorporated.
Spoon half the batter (it will be very thick) into the prepared pan and smooth it out with an offset spatula. Top with peach jam and smooth it out. Then add the remaining batter and smooth it out. Sprinkle with streusel.
Bake until the crust is deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then invert the cake onto a plate and then invert it onto a wire rack to cool completely.

Glaze:

Once the cake has cooled completely, combine the powdered sugar and bourbon until smooth. Drizzle the glaze over the cake and let it set.