Happy Fourth of July!
Peaches and Almond Cream Pie
(adapted from Cooking Light)
- 2/3 cup chopped almond
- 1/2 cup sugar
- 1/4 cup whole milk
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- Cooking spray
- 6 sheets frozen phyllo dough, thawed
- 5 cups sliced peaches (about 2 pounds)
- 1 tablespoons sugar
Place almonds in a single layer on a jelly roll pan. Bake at 400° for 5 minutes or until toasted; cool. Reduce oven temperature to 350°.
Place almonds in a food processor; process until smooth (about 1 minute), scraping sides of bowl once.
Combine almond butter, 1/2 cup sugar, milk, salt, and egg; stir well with a whisk.
Combine 2 tablespoons sugar and cinnamon. Coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time, coat sheet with cooking spray; sprinkle with 1 teaspoon cinnamon mixture.
Fold phyllo sheet in half lengthwise to form a 13 x 8 1/2-inch rectangle. Gently press folded phyllo sheet into prepared pan, allowing ends to extend over edges; coat phyllo with cooking spray. Repeat procedure with remaining phyllo sheets and cinnamon mixture, arranging folded phyllo sheets in a crisscross pattern. Fold edges of phyllo under.
Combine sliced peaches and 1 tablespoon of sugar in a bowl. Arrange on top of phyllo crust.
Pour egg mixture over peaches. Bake at 350° for 50 minutes or until center is set. Cool 15 minutes before serving.