Jeannie Orr-Shears

This recipe is AWESOME! My family is begging me to make another. This recipe does make just one DEEP DISH 9” pie. I did add a splash of vanilla. The one egg did give it a bit of a custardy note. In this hoosiers opinion, it puts Wicks to shame!

I made as directed, but was surprised to find the flour mixture crumbly. I guess when it said to pour the flour mixture, that it should be in liquid form. Its not. I was a little concerned about this until I poured the melted stick of butter in top. Between the liquid on peaches and the butter, the flour mixture turned out nicely!

I made this exactly to recipe other than that I only had Mexican vanilla in the house. I made three batches total. The first batch was very good but I was lacking enough cinnamon flavoring for my liking so the next two batches I used a generous tablespoon of cinnamon and a tad more salt. I suggest to take a pinch of the sugar mixture before you put it on the almonds and adjust to your personal liking. It’s hard to leave them alone while roasting them. I used a flat cast iron griddle, it worked great but I would spray it next time even though I used parchment. I had too many almonds for my pan so I struggled when stirring. I recommend a full size cookie sheet. I found a 25 ounce bag of raw natural almonds at Walmart for $10 and used one bag per batch. I recommend a full size cookie sheet. I can’t help but wonder if it would be easier to cover the original cookie sheet with another cookie sheet and flip it upside down rather than stirring. I’m keeping the crumbs for my toast in the morning or oatmeal. Enjoy!