341: Rex Poland’s Blue Ribbon Peach Pie

Peach Pie for a Peach Posse
With a Double Cinnamon-Almond Crust

1st Place – 2010 Pie Contest – Fruit Filling


  • 7 cups peaches previously peeled, sliced & frozen
  • ¼ cup cornstarch
  • ½ cup pie tapioca
  • 1/3 cup cinnamon chips, finely chopped
  • Pinch salt
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons commercial almond meal/flour
  • ½ cup Amaretto Peach Jelly
  • 6-8 pats of butter


Gently fold all the dry ingredients together in a large bowl & then fold in the peaches & the jelly. Allow to rest for an hour.

Pie Crust

  • 2 ½ cups all-purpose flour
  • ¼ cup commercial almond meal/flour
  • 2 sticks unsalted cold butter, cut into small pieces
  • 1 scant teaspoon salt
  • 1½ teaspoons sugar
  • 1/3 cup cinnamon chips, finely chopped
  • 3-6 tablespoons very cold milk
  • 1 large egg yolk
  • 1 tablespoon half & half Amaretto Peach Jelly Cinnamon sugar


Blend flour, almond meal/flour, butter, salt, sugar, chopped cinnamon chips, together. Gradually drizzle in the milk, blending until the mixture forms a large ball. Cover in plastic & chill at least 1 hour. Divide the dough in half & create a pie bottom circle crust & a pie top circle crust. Pour the peach filling over the completed bottom crust; dot w/butter pats & cover with the top crust, trimming excess & crimping the edges. Combine the egg yolk plus the half & half, brushing across the top of the crust.

Bake at 425 degrees in a preheated oven for 20 minutes. Reduce the heat to 375 degrees & continue baking 45-60 minutes until golden brown. Be prepared to float foil over the top toward the final baking period to keep the crust from browning too quickly. Glaze the baked pie top crust while still warm with 2-3 tablespoons of Amaretto Peach Jelly (recipe below) & an additional sifting of cinnamon sugar.

Amaretto Peach Jelly Topping

  • 2 cups strained peach nectar
  • ¼ cup strained lemon juice
  • 3 ½ cups granulated sugar
  • 1 pouch liquid fruit pectin
  • 2 tablespoons Amaretto liqueur


Combine nectar, lemon juice & sugar in a large stainless steel saucepan. Bring to a full boil over high heat & boil hard for 1 minute, stirring constantly. Remove from the heat & stir in the pectin & liqueur. Ladle into sterilized jars. Complete with lids & rings. Process in a 10-minute hot water bath.

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