Recipe: Peach-Marzipan Streusel Pie


You probably won't want to make this peach pie right now. Minnie Bernardino and Donna Deane created it for our summer issue on local produce markets, and like everything made with peaches, this one is at its best only when peaches are at their peak. On the other hand, the pie is so unusual, and so delicious, that you might want to make it with frozen peaches while you're waiting for the return of summer.


1 quart sliced peeled peaches, about 6 large

1 cup sugar

1/4 cup quick-cooking tapioca

Almond Crust

Marzipan Streusel Topping

Combine peaches, sugar and tapioca in bowl. Turn into Almond Crust. Cover filling with Marzipan Streusel Topping. Cover crust rim with foil.

Bake at 325 degrees 45 to 55 minutes, checking after 30 minutes if topping is getting too browned. Cover top with foil if necessary. Cool. Serve warm or at room temperature. Makes about 8 servings.

Almond Crust

1 cup ground almonds

1 1/2 cups flour

1/4 cup sugar

2/3 cup butter, melted

1 teaspoon almond extract

1 egg white, lightly beaten


Combine almonds, flour and sugar in bowl. Add melted butter, almond extract and egg white. Mix well. Press into 9-inch pie plate. Cover with foil, then pie weights (or rice or beans). Bake at 375 degrees 12 minutes. Cool. Carefully remove foil and pie weights.

Marzipan Streusel Topping

1/2 cup flour

1/2 cup brown sugar, packed

1 teaspoon vanilla

1/4 teaspoon salt

1/4 cup cold butter, cut up

1/4 cup marzipan or almond paste

Combine flour, brown sugar, vanilla and salt in bowl. Rub in cold butter and marzipan until crumbly.

Each serving contains about: 954 calories; 299 mg sodium; 56 mg cholesterol; 31 grams fat; 169 grams carbohydrates; 14 grams protein; 6.58 grams fiber; 29% calories from fat.