Amaretto Cream Peach and Pear Pie

CRUST (makes enough for a double pie crust; halve the recipe for a tart)

• 2 ¹/₂ cups all purpose flour
• 3 tablespoons sugar
• ¹/₂ teaspoon salt
• 1 cup chilled unsalted butter
• 4-6 tablespoons ice water

PIE

• 6 tablespoons unsalted butter, at room temperature
• ²/₃ cup sugar
• 1 ¹/₄ cups blanched ground almonds
• 2 teaspoons all purpose flour
• 1 teaspoon cornstarch
• ¹/₄ teaspoon cinnamon
• 1 large egg
• 2 tablespoons Amaretto
• 2 teaspoons almond extract
• 2 medium peaches, firm but ripe
• 3 medium pears, firm but ripe
• 1 small fresh lemon
• 3 tablespoons cream
• Demerara sugar, for sprinkling

Directions

1. Crust (makes enough for a double pie crust; halve the recipe for a tart)
2. Blend the flour, sugar and salt in a food processor. (NIKI NOTE: I used my mixer..)
3. Cut the cold butter into small cubes and drop it into the processor. Pulse until you have a coarse mixture with pea-size bits of dough. (The cold butter is essential to a flaky crust.) (NIKI NOTE: I used a fork to cut the butter into the dough)
4. Add the ice water a little at a time and pulse until the dough just starts to clump and come together – stop as soon as this happens. Remove from the processor, and very gently knead the dough and divide into two. Flatten into disks, wrap with plastic wrap and chill in the refrigerator for at least half an hour (this makes it easier to roll). (NIKI NOTE: I mixed gently with a fork until thick enough to use my hands to finish combining the dough).
5. Generously flour your work surface and rolling pin (NIKI NOTE: Or use a silicone rolling pin and mat.) Place one dough disk on the surface and roll out to an 11-inch circle. Transfer the dough to a lightly buttered 9-inch pie/tart pan – to do this, fold the dough into quarters, gently lift and place in the pan with the point of the dough at the centre of the pan, and unfold. Press gently onto bottom and sides of pan. Freeze for at least half an hour (this prevents shrinking).
6. Preheat the oven to 375?F (190?C) with the rack in the middle. Line the bottom and sides with foil and fill with rice or beans. (I find pie weights too heavy but please use them if that’s what you use.) Bake until golden, about 25 mins. (NIKI NOTE: I did not use pie weights, I poked a couple holes in the bottom with a fork and the dough stayed put and came out really nicely).
7. Do ahead: You can store the unbaked dough in the refrigerator wrapped for up to 4 days or in the freezer for up to a month.

1. Pie
2. Make the almond cream: Process the butter and sugar in a food processor until the mixture is smooth. Add the almonds and process until well blended. Add the flour, cornstarch, cinnamon and egg and process just until the mixture is homogeneous. Blend in the liqueur and almond extract. Do ahead: You can stored this cream in the refrigerator covered for up to 2 days. (NIKI NOTE: I used my mixer..)
3. Peel and slice the peaches lengthwise. Peel the pears and slice lengthwise. Toss the pear slices with fresh lemon juice. (Can also use canned or frozen fruit, but drain them!)
4. Preheat the oven to 350°F (175°C).
5. Fill the prebaked crust with the almond cream. Pat the peach and pear slices dry by placing them between a double layer of paper towels. Arrange the slices alternately over the almond cream.
6. If making a tart skip this step: Roll out the second dough disk. Use cookie cutters of your choice to make dough cutouts. Arrange the cutouts over the fruit in a pattern of your choice. (You can also use a regular lattice crust or make shapes with a cookie cutter..or whatever you want! You do you, this is your canvas!) Brush the top crust with cream and sprinkle generously with Demerara sugar (NIKI NOTE: I did not sprinkle with sugar, because I didn’t have Demerara sugar, but it was still really good).
7. Bake in the preheated oven until the crust is golden and the filling is bubbling, about 50-60 mins. Transfer to a rack and cool to room temperature before serving. (If you have made this as a pie, serve with the best vanilla ice cream. If made as a tart, serve dusted with confectioners’ sugar and sliced almonds.)