Peach Crumble Pie
It is a beautiful summer day here in
the American Midwest. A gorgeous
blue sky, temps in the 70's and pie
in our future.
Everytime I leave or enter my little
village, I pass the farm stand and this
week they have had peaches ~ I knew
they would have to be the pie this week!
The easiest way to remove the skin
from peaches is to submerge a few
in a pot of boiling water for 30 seconds.
Then plunge them into a bowl of ice water.
The skins will peel right off ~ no waste!
1 unbaked 9'' deep dish pie shell
5 cups peeled and sliced ripe peaches
1/2 cup sugar
2 1/2 tabl. cornstarch
1 tabl. lemon juice
grated zest of 1 lemon
2/3 cup flour
1/2 cup packed light brown sugar
1/4 cup rolled oats
1/2 teas. cinnamon
1/4 teas. salt
6 tabl. cold butter, cut in 1/4 '' pieces
Preheat oven to 375º F.
Place peaches in a large bowl, add sugar,
corn starch, lemon juice and lemon zest.
In a medium bowl, combine flour,
brown sugar, oats, cinnamon and salt.
Scatter the butter over this mixture and
use a pastry blender to combine. You can
finish crumbling it with your hands if
necessary, you want it to be crumbly.
Place peaches in the pie shell and
press down to make it even.
Sprinkle crumb mixture over the top
and gently press to cover the peaches.
Bake on the center rack for 50 - 55
minutes until the top is golden brown
and the filling is bubbling. If the top
starts to get too brown you can place a
piece of foil over it. Cool on a wire rack.
We are having a pie party tonight and I'm
thinking this will be perfect a la mode.