Elle's Kitchen: The Summer of Pie²

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!

 

 

Ingredients:

 

1 unbaked 9'' deep dish pie shell

 

Filling:

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

 

Topping:

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.

Set aside.

 

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.