1. In food processor, combine flour, cornmeal, 1 T granulated sugar and salt. 2. Add butter, pulse until mixture resembles coarse meal. 3. Add ice water, 1 T at a time, and pulse until dough forms. 4. Shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. 5. Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal. 6. Add egg yolk and almond extract and blend; set aside. 7. In large bowl, combine peaches, honey and cinnamon; set aside. 8. Preheat oven to 400 degrees F. 9. On lightly floured work surface, roll dough out to a 14-inch circle. 10. Fit into a 10-inch pie plate. 11. Spread almond paste over dough, including up the sides. 12. Add peaches. 13. Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border. 14. Brush dough with water and sprinkle with remaining granulated sugar. 15. Bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
