Peach Crumb Pie
This delicious Peach Pie uses a Homemade Pie Crust, a luscious peach filling, and is topped with a simple crumb topping.
Ingredients
PIE:
- 5 cups peaches peeled and sliced
- 1 cup sugar
- 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3 tbsp. unsalted butter
- recipe for a single-crust plain pastry
- CRUMB TOPPING:
CRUMB TOPPING:
- 1/3 cup unsalted butter chilled
- 1/2 cup sugar
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
PIE:
- Peel and slice peaches.
- Add 1 cup sugar and ½ cup flour and stir to combine.
- This will prevent the peaches from discoloration and allow syrup to form.
- Set aside.
- Roll out pie crust and place in 10-inch deep dish pie plate.
- Place small dabs of the butter in the bottom of the crust.
CRUMB TOPPING:
- In a small mixing bowl, combine ½ cup sugar, ¾ cup flour and remaining 1/3 cup butter.
- Using a pastry blender, blend ingredients until coarse crumbs form.
- Once the crumb topping is ready, add the peaches to the crust and butter.
- Do your best to spread the sugar-syrup mixture from the peaches over the entire pie.
- Sprinkle with crumb topping.
- Bake at 300° about 2 hours or until juices have thickened and bubbled up to the top of the pie.
Notes
NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.
NOTE: Mom never used cinnamon for her peach pie so you could really taste the peaches. She only used cinnamon in cobblers.
NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.
NOTE: This basic recipe: 5 cups fruit, 1 cup sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.
NOTE: If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.
NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.
NOTE: Preparation time does not include time required to make and roll out bottom pie crust.
NOTE: I have had this pie take as long as 3 hours to cook completely.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!