Tuesday, August 25, 2009

End of Summer Peach Crumb Pie

Pin It Every year I do the same thing...come peach season I can't resist buying a big box of peaches and when I come home, pandemonium! I always think they will ripen in sequential pairs, but of course this isn't going to happen. Last night we had them marinaded in Prosecco, this morning I had some for breakfast, and tomorrow I will cheat, as they are not white peaches, and make a bastard Bellini. That still isn't going to cut it, so today I decided to make a pie, an easy pie. What makes it easy is the ready made pie shell and the crumb topping...no flour to mess with!

This pie should satisfy everybody. It's relatively tart on the inside ( I hate gooey over sweet fillings) but I went to town on the crumble. The result, the best I've had so far, seriously. Don't worry about the high temperature in the beginning and check on the pie after 20 minutes. If the edges are getting too dark, cover them with tin foil and return to oven. I have a gadget that you put over just the edges, and its great.



Ingredients

9- inch prebaked pie shell according to package directions
(I use Mrs. Smith's)

FILLING:

4 c. peeled and sliced peaches

1/4 - 1/2 c. sugar*

1/4 c. plain flour

2 tbsp. lemon juice


Combine all ingredients. Mix gently. Pour into a prebaked 9-inch pie shell


TOPPING:

1/2 c. cold butter

3/4 c. plain flour

1/2 c. brown sugar

1/4 c. regular sugar


Instructions


Cut up butter in about 8 pieces. Process butter, sugar and flour until crumbly in a food processor (pulse about 5 times). You want the mixture crumbly not mushy! Spread over pie filling in small crumbles. Bake at 450 degrees for 10 minutes, then at 350 degrees for 30 minutes more. You might need to cover the edges about 10 minutes before pie is done. Serve warm.

*Cooks Note I've given you a range depending on the fruit and how sweet or tart you like your filling. I used 1/4 cup in mine.

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