Perfect Peach & Amaretto Pie

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Perfect Peach & Amaretto Pie

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This is a yummy pie chock full of juicy peaches with a splash of pecans and loads of flavor. This is my recipe, but it's inspired by my grandmother. I used to watch her make pies from scratch all the time--she NEVER used a recipe.


For the Filling

  • 6 cups fresh sliced peaches
  • 1/2 c butter
  • 1 t flour
  • 1 c sugar
  • 1 T cinnamon
  • 1/8 t fresh ground nutmeg
  • 1/2 c toasted pecan pieces
  • 1 t fresh lemon juice
  • Pinch of salt

For the Crust

  • 2 1/2 c flour
  • 1 t salt
  • 1 t sugar
  • 1 c cold butter cut into small pats
  • 1/4 c ice water

For the Topping

  • 1 cup powdered sugar
  • 1/2 cup butter softened
  • 1 Tablespoon VERY hot water
  • 1 Tablespoon Amaretto

Recipe Info

For the Filling:

Melt the butter and add the flour. Mix until well dissolved...kind of like a roux.  Then, add remaining ingredients.  Simmer for about 5 minutes.  Once your crust is ready, pour this mixure into the pie crust.  Place the second crust on top. Prick the surface a few times with a fork and brush with butter or milk (half and half works well too).

For the Crust:

I use a food processor for my pie crusts even though I used to watch my grandmother do most everything by hand.  Blend the butter, sugar, salt and flour until little beads form. Add the ice water in while still blending. The dough should start to form on the sides of the processor but still be crumbly in the middle of the processor.  It will look unfinished.

This recipe makes two crusts, so knead the dough into a ball, then break into two even balls and refrigerate while you prepare the filling.

When ready, roll the first crust onto a floured surface.  I keep a bit of ice water on hand, and if the dough seems a bit dry I sprinkle water on the surface and keep rolling till I get the desired size of disc.  I always butter the pie pan before I put the crust in it.  Once the crust is inside pan, mold edges to your liking.  Add the filling and top with remaining crust.  Bake at 350 for approx. 30 minutes.  The crust should be golden brown.  If your edges brown too fast, you can cover only the edges with foil to protect them.

For the Topping:

Blend sugar and butter till creamy and light...just a couple of minutes.  Add water and Amaretto and blend another minute.  Taste and adjust Amaretto to your liking.

Let the pie cool for about an hour before you serve.  Top with the delicious amaretto glaze--serve with a scoop of vanilla ice cream and WOW!

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