Peach Crumble Pie

BEST EVER PEACH CRUMBLE PIE!

I know, I know it’s pumpkin and apple season. But my mom went grocery shopping, saw these big beautiful peaches on sale and just couldn’t pass them by. Her first thought was “My daughter can definitely use these for baking.” No I am not kidding. She even took my kids shopping so I could have some quiet time…to make this dessert!!!

 This is a fabulous pie that you can bring for Thanksgiving or any occasion.

There really is nothing like homemade pie crust. It always takes the dessert to the next level. Of course, if you are pressed for time or just don’t feel like it, you can totally use a pre-made crust. It will still be yummy!

This time of year, I like to make a few extra pie crusts and freeze them, so that I have them on hand.

2 1/2 cups of flour

1 1/4 teaspoon salt

1 cup of butter (cold)

8 tablespoons of cold water

3 large peaches (sliced and diced)

1 tablespoon of lemon juice

1/2 teaspoon cinnamon

1/4 cup white sugar

1/2 cup brown sugar

1/2 cup flour

1 teaspoon cinnamon

2 tablespoons of melted butter

So let’s start with this delicious, buttery, flaky crust.

Step 1. Add 2 and 1/2 cups of flour and 1 and 1/4 teaspoon of salt to the mixing bowl.

Step 2. Chop 1 cup butter into small cubes. Add a few at a time and let it continuously mix.

(I find that the dough comes together easier if I do it this way. You will have to help the mixer along by scraping the sides and bottom of the bowl.)

Do not worry if it appears to be lumpy!! That is perfect.

Step 3. Add 6 tablespoons of ice cold water.

Let it mix.

Add one more tablespoon of ice cold water.

Let it mix.

Add one more and let it mix.

(As you add each tablespoon of water you will see the dough start to come together. By the end, it should mostly be in one big ball. If it seems a little wet, you can add a drop of flour. If it seems a little dry or dusty, add a touch more of water.)

Step 4. Wrap in plastic wrap and refrigerate while we do the rest.

Now onto the peach pie filling…

Step 1. Slice and cube 3 large peaches.

Step 2. Add 1 tablespoon of lemon juice, 1/2 teaspoon of cinnamon

and 1/4 cup of white sugar.

Step 3. Mix well and set aside.

I had to change to a bigger bowl so I could get a good mix on.

The finishing touch… the crumble

Step 1. Mix all the dry ingredients together which should include 1/2 cup brown sugar, 1/2 cup flour, and 1 teaspoon of cinnamon.

Step 2. Melt 2 tablespoons of butter and add it to the dry mixture.

Time to assemble this pie.

Step 1. Take out the crust, roll it into a circle shape and mold it to fit the pie dish.

(I find it easiest to roll between two pieces of plastic wrap and then flip it upside onto the pie dish and peel it that way.

Step 2. Pour the peach mixture into an even layer.

Step 3. Add the crumble layer on top.

Step 4. Bake at 375 degrees for about 1 hour and 10 minutes.

I find it best to let it sit for an hour or 2 before serving.

If you can wait that long!

You can always add vanilla ice cream or whipped cream but it really doesn’t need a thing!