Peach Crumble Pie

Man, are we in the dog days of summer.  And if I were a dog, I would be begging and pleading to be shaved.  And as the person hearing a dog talk,  I would oblige, because all that hair has to be hot and I have always wanted to shave an animal.  I can’t explain it.  It is like I should have been a sheep farmer.  They get to shave/sheer animals all the time.  I bet they don’t even enjoy doing it.  I think I missed my calling.

Did I just really confess my desire to shave animals?  Oy.  If you don’t believe me, my mom will tell you stories of me growing up pleading with her to let me shave our dog.  Poor Winston.  I did, however, hit him in the head with a bat and he had seizures the rest of his life.  Oh brother…I am not looking very good in the eyes of animal lovers.  Or anyone.  It was on accident…swear.   He was chasing the same ball that I was trying to hit.  Can we blame my grandma?  She is the one that was pitching.  Oh geez…now I am hitting dogs with bats and blaming grandmothers…I am just going to stop.

Peaches anyone?  Nice sagway right?

These peaches are from my CSA bag last week.  After a few days on my counter, they were ready to eat…at the same time, all in one day.  Argh!  Don’t you love how that happens?  The only way I know how to use 7 ripe peaches in one day is to make a pie.  And seriously, why do I have 7 peaches?  I definitely know how to feed an army, but for one?  I wonder if I will ever figure that out.  Until I do…sweet ripe fruit will be finding its way into flaky pie crusts and sometimes, if I am feeling funky…crumb topping will be piled sky high.  Butter and sugar atop ripe summer fruit, all wrapped up in a buttery flakey pie crust…need I say more?  No.  I don’t.  Never.  Ever.  Again.

You are gonna need pie crust.  This, you can do.  I have total and utter faith in you…Be bold.  Get to it!

And ripe juicy peaches.  Pit those suckers and don’t bother peeling.  That is a pain in the arse and not necessary if your peaches are thin skinned.  Being thin skinned has its perks…if you are peach.

Slice.  Toss.  Do it with a gentle hand…no mashing those delicate peaches.  They are dainty…how southern of them.  Yes, I assume most things that are southern are dainty.  Never said I was right in the head.

Pile those peaches high.  Pack them tight.  Leave no wiggle room.  We are making peach pie, not air pie.   Seriously, this is why I love summer.

And now the tricky part…crumb topping without making a mess.  Ha!  Handful by handful, pile it high.  Those lost crumb pieces…they were delicious.  But again, it is butter mixed with sugar…

Pie complete.  Well, almost.  It has a date with the oven.  A hot date.

PIE!  Peach crumble pie…Oh I want to curl up in this pie and eat my way out.  Have I mentioned my love for pie?  Because I LOVE pie.

Peach Crumble Pie
 
Ingredients
  • CRUST
  • 1 Cup Flour
  • 6 Tablespoons Unsalted Butter, very cold
  • 2 Tablespoons Vegetable Shortening
  • ½ Teaspoon Salt
  • 1 Tablespoon Granulated White Sugar
  • 3-4 Tablespoons Ice Water
  • FILLING
  • 6-8 Medium Peaches, pits removed and evenly sliced
  • 1 Cup Granulated White Sugar ( can cut down to ¾ Cup if peaches are sweet)
  • ⅔ Cup All-Purpose Flour
  • ½ Teaspoon Almond Extract
  • ¼ Teaspoon Salt
  • Juice of 1 Lemon
  • 1 Teaspoon Ground Cinnamon
  • ⅛ Teaspoon Ground Coriander
  • CRUMB TOPPING
  • 1 Cup Old Fashioned Oats
  • 1 Cup All-Purpose Flour
  • ¼ Cup White Granulated Sugar
  • ¼ Cup Brown Sugar
  • ¼ Teaspoon Salt
  • 1 Stick Unsalted Butter, melted and slightly cooled.
Instructions
  1. Prepare Crust. I prefer making pie crust in a food processor. In the bowl of a food processor, combine flour, salt, and sugar. Pulse several times to combine ingredients. Add very cold butter and vegetable shortening and pulse until mixture resembles coarse meal, about 10 seconds.
  2. With food processor running, slowly add ice water in a steady stream until the dough starts to form a ball. You do not want the dough to be wet or sticky. The amount of water needed can vary each time dough is made. It is best to add water slowly, tablespoon by tablespoon until the dough starts to come together.
  3. Turn the dough out onto a lightly floured surface and shape in a round, flat disk. Wrap in plastic wrap and refrigerate for at least one hour before using.
  4. Preheat oven to 400F.
  5. One hour later...Roll dough out into a circle, 12 inches in diameter. After a few strokes with the rolling pin, rotate the dough, making sure it isn't sticking to the work surface. Carefully, fit dough into a pie plate (don't stretch) and crimp edges. Place in freezer until ready to use.
  6. Prepare crumb topping. In a medium bowl, combine 1 Cup oats, 1 Cup flour, ¼ Cup white and brown sugar, ¼ teaspoon salt, and 1 stick melted butter. Mix to combine and place in fridge until ready to use.
  7. Prepare filling. In a small bowl, whisk together 1 cup sugar, ⅔ cup flour, ¼ teaspoon salt, 1 teaspoon cinnamon, and ⅛ teaspoon coriander.
  8. In a larger mixing bowl, toss sliced peaches with ½ teaspoon almond extract and the juice of 1 lemon.
  9. Sprinkle dry ingredients over sliced peaches and toss carefully to coat peaches.
  10. Remove pie crust from freezer and evenly place peaches in pie crust.
  11. Carefully top pie with crumb topping. You will need to gently press the crumb topping onto the peach filling, ever so carefully.
  12. Place pie onto a cookie sheet (will catch any drippings) and transfer to preheated oven. Bake for 15 minutes and then reduce oven temperature to 375F and bake for an additional 45-60 minutes until the crumb topping is golden brown and the juices are bubbling. The crumb topping will brown before the juices begin to bubble. Wait for the juices to bubble! If the crumb topping or crust begin to brown too quickly, tent with a piece of tinfoil.
  13. Remove from oven and place on wire rack and a let cool completely before slicing.
  14. If it is humid out, the crumb topping my begin to soften within a day or 2. Do not cover pie until completely cool to avoid crumb topping from softening.

 

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