Wednesday, July 13, 2011
Peach Crumble Pie
This recipe is from my favorite food magazine – Everyday Food.
Pie crust (use your favorite recipe, or there is no shame in store bought crust!)
For the filling:
3 lbs. peaches, halved, pitted and cut into ½ inch slices (8 cups)
*I scored my peaches, quickly dropped them in boiling water and placed them in ice water to easily remove the skins. I don’t like fuzzy peach pie!
2 Tbsp. light brown sugar
2 Tbsp. all purpose flour
For the crumble:
1/3 c. packed light brown sugar
1/3 c. all purpose flour
1/3 c. old fashioned rolled oats
6 Tbsp. butter, cut into small pieces
Preheat oven to 375. Roll out dough and place in a 9 inch pie plate.
Make the filling: in a large bowl, toss together peaches, brown sugar, and flour until combined.
Make the crumble: in a small bowl combine brown sugar, flour, and oates; using your hands, work in butter until large clumps form.
Transfer the peach filling to the pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 ½ hours before serving.
*linking up with This Chick Cooks