A free form pie is making a pie without a pie pan by folding up the crust around the filling. This pie has tender peaches topped with a crumbly almond and brown sugar topping. Serve with vanilla ice cream.
1/3 cup plus 2 tbs sliced almonds, toasted
1/4 cup almond paste
1/4 cup brown sugar, packed
6 tbs flour
4 tbs chilled butter, cut into 1/2 inch cubes
1 1/2 lbs peaches
1 refrigerated pie crust (half of a 15-oz package)
1 egg, beaten
vanilla ice cream
Toast the almonds in a skillet until just golden. Reserve 2 tbs toasted almonds.
In a food processor, mix together 1/4 cup almonds, almond paste, brown sugar, and flour. Add in butter and pulse until the topping begins to clump together. If you want to make the pie later, the topping can be stored in the fridge up to 4 days in a sealed bag.
Slice up the peaches into 1/2 inch wedges.
In a mixing bowl, mix peaches with 1 tbs flour. Gently mix in 1/2 cup of the topping.
Roll out pie crust into an 11 inch diameter circle. Place on a baking sheet with a Silpat mat or parchment paper. Brush the crust with some beaten egg and sprinkle 1/4 cup topping on top.
Mound peaches on the center of the crust, keeping 1 1/2 inches of border. Sprinkle remaining topping all over the peaches, reserving 2 tbs.
Fold up crust and pleat to secure.
Brush crust with egg and sprinkle on the reserved topping.
Bake at 375 for about 50 minutes, or until crust turns golden brown and juices are bubbling. Transfer to a cooking rack with the Silpat or parchment paper. Sprinkle remaining almonds over. Let cool completely before serving.
Serve with vanilla ice cream.