Summer is in full swing and the markets are filled with a bounty of delish fruit and vegetables. We’ve been spotting heirloom tomatoes, zucchini, eggplant, blueberries, and tons and tons of stone fruit such as cherries, nectarines, and peaches. We were inspired to bake up a wonderful fruit pie. In the Pastry & Baking Arts program at ICE, students make a variety of pies including cherry, blueberry, and more. But this recipe comes from ICE Director of Pastry & Baking, Nick Malgieri’s class on Summer Fruit Pies. He says, “This fragrant almond crumb topped pie is perfect summer baking – it is fast to prepare and makes use of the best seasonal fruit.”

Almond Crumb Topping:
1 cup all-purpose bleached flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter, melted

Tart dough for one pie
3 pounds firm, ripe yellow-fleshed peaches, about 8 or 9 medium peaches
1/2 cup sugar
2 tablespoons all-purpose bleached flour
1/2 teaspoon almond extract
1 / 8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter More…