Sunday, August 7, 2011
Peach Crumble Pie
I did make this and this and this was great, too... have to make those again this year.
But this is the first pie I've made this summer so I figured it's a good time to share the recipe.
I love a crumble topping on a fruit pie. It's all about the crunch with me and a crumble top gives a little crunch and a bit more interesting taste. So go grab some peaches and make a pie!
Then just slice up your peaches and mix the other ingredients together and spoon it into your chilled pie shell.
Just combine the flour, brown sugar, cinnamon, a pinch of salt and butter pieces and mix it together with a fork or your fingers.
Makes one 9" pie
8-10 peaches ( depending on size), peeled and sliced
1 tsp. lemon juice
1/4 cup sugar ( I don't like a very sweet pie but if your peaches aren't very sweet you can increase this amount a little.)
1/4 tsp. cinnamon
1 1/2 tbsp. cornstarch
2/3 cup AP flour
4 tbsp. light brown sugar
Pinch of salt
3/4 tsp. cinnamon
4 tbsp. cold butter, cut into very small pieces
Unbaked pie crust for a single crust pie. I use this one every time.
Make the crust ahead of time and place into pie plate. Chill in the fridge, wrapped in plastic wrap, for at least an hour or overnight.
Preheat oven to 450.
1. Prepare crumb topping by combining all the ingredients in a small bowl. Set aside in fridge to chill while preparing the peaches.
2. In a large bowl, combine sliced peaches, lemon juice, sugar, cinnamon and cornstarch. Stir to combine well.
3. Spoon the peaches into the unbaked pie shell, including all the liquid.
4. Sprinkle the crumb topping over the pie and place the pie onto a baking sheet ( just in case any liquid spills over) and bake the pie for 10 minutes on 450.
Then lower the oven temp. to 350 and continue to bake the pie for another 30 to 40 minutes, til it is bubbly and golden in color.
5. Allow the pie to rest at room temperature before cutting into it so the juices can settle.
Grab the vanilla ice cream or whipped cream and dig in!