Peach Crumble Pie
Yield
1 piePrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crumb topping | |||
| ½ | cup |
butter
|
|
| ½ | cup |
brown sugar, light
|
*
|
| 1 ¼ | cups |
all-purpose flour
|
|
| Filling | |||
| 2 ½ | pounds |
peaches
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
lemon zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crumb topping | |||
| 118 | ml |
butter
|
|
| 118 | ml |
brown sugar, light
|
*
|
| 296 | ml |
all-purpose flour
|
|
| Filling | |||
| 1.1 | kg |
peaches
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 1.3 | ml |
nutmeg
|
|
| 5 | ml |
lemon zest
|
|
Directions
PREPARE AND REFRIGERATE pie shell.
For the crumb topping: Melt butter and stir in brown sugar evenly.
Stir in flour, then allow to rest 5 minutes.
Break up into large crumbs using fingertips.
Preheat oven to 350℉ (180℃).
Set a rack in the lowest level of the oven.
Cut a cross in the blossom end of each peach and plunge them a couple at a time into a pan of boiling water for about 30 seconds.
Remove to a bowl of cold water and slip off skins.
If peaches are ripe, skins will slip off easily.
If not, touch up with a paring knife.
Halve and pit peaches, then cut each half in 5 or 6 wedges.
Place peaches in a bowl and sprinkle with remaining filling ingredients, toss well to coat and pour into pie shell.
Sprinkle crumbs evenly over filling and bake about 30-to-40 minutes, until filling is bubbling and crumbs appear well colored.
Cool on a rack and serve lukewarm or at room temperature.
