Peach Crumble Pie

AMAZING!!! Another must try recipe. My neighbor has a lovely peach tree and when they asked us for dinner, I offered to bring dessert if I could use their peaches! The pie was very easy and one of the best pies I’ve ever had. Their tree now is empty of peaches, but I’m hitting up the local farmers’ market to make another 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

Directions:
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

Peachy Chickeen

Last night my neighbor and I made peach jam from the bounty on her tree! Tonight I browned up some chicken on the stove and just before it was finished cooking I spooned some of the peach jam on top and let it caramelize. It was delicious!
I served it with Jacques Pepin’s potatoes corn on the cob and a peach crisp for dessert because we still had peaches left over!