Recipe: Crumble Peach Pie

August 11, 2014

Crumble Peach Pie | this heart of mine

It’s peach season and I’ve been all over the place with what to make with the sweet fruits. First, I thought a light peach sorbet sounded good. Also dreamed about the Peach & Toasted Pecan ice cream I made a few summers back. Then I wondered about a tart or an open faced pie. After consulting MJ, we decided a crumble peach pie was the thing to do. As I do often, I spent time Googling recipes. Being able to read a recipe and mostly understand how it is going to turn out it one of my favorite parts about cooking often. I settled on a recipe by Martha Stewart. It’s pretty tasty.

I liked the recipe for a number of reasons. The peaches are basically left in their natural state. Not too much sugar or fiddling with. Also, I’m on a kick to try to make most of what I eat from scratch. This recipe provided a (simple and straight forward) pie crust, simple peaches and a delicious crumble topping. I added a bit more to the crumble top portion because it is amazing. Additionally, I used dark brown sugar instead of light brown. I think it tastes better but it does make a darker crumble. If that bothers you, go with the light brown sugar.

Crumble Peach Pie | this heart of mine

Plan your time well because the pie takes a while to bake and then it needs to set for a long time after baking too. But it’s worth it. The crust is light but holds up well and has a nice crunch. The peaches are well complimented by the buttery, oatey crumble. And topped with a (healthy) dollop of homemade whipping cream, it’s summertime heaven.

Crumble Peach Pie | this heart of mine

As a visual person, I am in love with hand-painted look peaches have; I love the color variations. I’m often sad to peel away the skin for recipes. But when the taste of the peach is still strong in the final dish, I call it good.

This pie is good.

Crumble Peach Pie | this heart of mine

Crumble Peach Pie

Recipe adapted from Martha Stewart

Ingredients

    Crust:
  • 1 1/4 cups flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup cold butter, cut into small pieces
  • 3 to 5 Tbsp ice water
  • Crumble:
  • rounded 1/2 cup flour
  • rounded 1/2 cup brown sugar
  • rounded 1/2 cup old-fashioned rolled oats
  • 9 Tbsp cold butter, cut into small pieces
  • Filling:
  • 3 lbs peaches, halved, pitted, and cut into 1/2-inch slices (about 8 cups)
  • 2 Tbsp brown sugar
  • 2 Tbsp flour

Instructions

    Crust:
  1. Pulse the flour, sugar and salt together to combine in the bowl of a food processor.
  2. Add the butter and pulse about 5 times until the mix resembles coarse meal with some pea-size pieces of butter remaining.
  3. Sprinkle 3 tablespoons of the ice water over the mix and pulse until the dough is crumbly but holds together when squeezed. If necessary, add up to 2 tablespoons of additional ice water, 1 tablespoon at a time. Do not over process.
  4. Form the dough into a disk shape, wrap in plastic wrap and refrigerate until firm, about an hour. Overnight works too,
  5. Crumble:
  6. Combine the flour, brown sugar and oats in a bowl.
  7. Use your hands to work the butter into the flour mix until large clumps form.
  8. Cover and refrigerate until ready to use.
  9. Crust:
  10. On a lightly floured work surface, roll the dough out to a 12-inch circle, making sure to flour the rolling pin as well.
  11. Transfer to a 9-inch pie plate. Fold the extra dough under itself and crimp the edges.
  12. Cover and refrigerate until the filling is prepared.
  13. Filling:
  14. Toss together the sliced peaches, flour and brown sugar until combined.
  15. Pie:
  16. Scoop the prepared peaches into the pie shell.
  17. Break the crumble into medium size pieces and sprinkle evenly over the top of the pie.
  18. Place the pie on a rimmed baking sheet.
  19. Bake at 375F for 1 hour to 1 hour 15 minutes, until the juices are bubbling and the topping is golden.
  20. Allow the pie to cool for 1 hour 30 minutes before serving.
  21. The pie can be covered and stored at room temperature for up to 2 days. Best eaten on the day it's baked.
http://www.thisheArtofmineblog.com/2014/08/11/recipe-crumble-peach-pie/

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Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

{ 1 comment… read it below or add one }

sharon garofalow August 11, 2014 at 11:24am

This pie sounds AMAZING!!! I am usually to afraid to make pies, you know on account of the crust and stuff, but I think I should give it a try before summer is over!

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