Other than eliminating the egg yolk that got brushed on the pie crust (why!?) and swapping agave nectar for the honey this one was straight-forward. The topping was a little saly and I don’t think it was because I used walnuts instead of almonds.
Crunchy-Top Peach Pie
1 – 9″ unbaked pie crust
Filling:
4 heaping cups fresh, sliced peaches
2 TB flour
juice from 1 large lemon
1/4 cup amber agave nectar or maple syrup
1/2 tsp cinnamon
couple dashes of nutmeg
Toss peaches with flour and spices until they’re evenly coated. Drizzle over the lemon juice and agave. Mix gently
Let stand while you prepare The Topping:
2 cups raw rolled oats
5 TB butter
3 TB agave (melt agave and butter together)
1/2 tsp cinnamon
1/2 cup chopped almonds(I used walnuts this time)
1/4 cup flour
1/2 tsp salt
Pour peach filling into crust. Apply oat mixture evenly over peaches, and pat firmly into place. Bake 35-45 minutes, starting at 400° F and then turning down to 375° F after the first ten minutes. If top browns too quickly, cover the pie with foil. Serve warm or cold.
