Peaches and Spice Pie

Ingredients:

Crust:

1/2 cup unsalted butter, softened
1/3 cup Rapadura or Sucanat
1 egg yolk
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon sea salt

Filling:

2 pounds peaches (4-5) peeled, sliced 1/2 inch
1 tablespoon lemon juice
2 tablespoons ground almonds
8 tablespoons Rapadura or Sucanat, divided
2 tablespoons all purpose flour, divided
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Instructions:

To prepare the crust beat butter and 1/3 cup sugar together until fluffy approximately 3 minutes. Mix in egg yolk and vanilla.  In separate bowl combine flour, cornmeal and salt.  Slowly beat into butter mixture to form dough. If the dough it to sticky to work with add a very small amount of flour and knead a few times.  Roll dough on floured service to form a piecrust shape.  Press dough into a 9-inch pan being sure to go completely up sides.  Freeze until ready to use. To prepared the filling preheat over to 400 degrees. Place peaches in a large mixing bowl.  Add lemon juice and toss being sure to cover all the peaches.  In a separate bowl stir together ground almonds, 2 tablespoons of sugar and 1 tablespoon of flour. Place in crust.  Mix together the last 6 tablespoons of sugar, 1 tablespoon flour, cardamom, cinnamon and nutmeg.  Add to peaches and toss.  Spoon the mixture into the crust.  Bake 50 to 55 minutes or until bubbly and crust is browned.