Perfect Peach Crumble Pie
Peaches are upon us folks. And so I thought I’d give peach crumble pie another shot. My first attempt was a FAIL! Just look at this perfect peach pie crumble, yes please! The difference this time was that I actually researched this recipe.
Our local farm had peaches ready to pick, so that’s what we did. Now that we had a bushel of peaches, I needed to find something to do with them before they went bad. But can I tell you something? I’m not THAT into picking up peaches and eating them just as they are. Call me crazy, I know! But there something about picking up a piece of fruit and gambling on getting a sweet mouth full of sunshine, or a pucker punch in the kisser. It’s not a risk I’m eager to take. So since I haven’t mastered this recipe yet and we can’t possible gobble down that many peaches, I decided to take on peach pie crumble and I’m telling you, total WIN.
I tried peach crumble pie a couple of times, and it never really turned out right. So naturally I went to Pinterest and I got to reading. I read a LOT of peach recipes, and found tons of great tips. The pins that seemed be pinned & tried the most had a few things in common. First, they had the least amount of ingredients, simple seemed to be best. Second is they all included:
- Chunks of peaches (not slices…thanks Sally for that tip! Sally’s recipe is the one I stayed closest to)
- Cornstarch or flour to thicken the peach juice as they baked
- Brown sugar, not white sugar
- Fresh lemon juice
So, after all that research, I decided it was time! See below for a quick glance at the steps. Oh and another reason this was a total win, no machines needed. Just some bowls and spoons to get the “batter” going!
This pie had the perfect amount of peaches to crumble ratio. I always thought that you had to pre-bake the crust but not so, not for this recipe at least. This is a husband approved recipe, because you know he’s not afraid to compare it to Mama’s! Yup, this one’s for the books (cook books *wink) Oh, and I used a store bought (un-baked) pie crust.
- 7 peaches (Not too firm, or too mushy. Mine gave a little when pushed on)
- 1/2 cup Brown Sugar (packed)
- 1/2 cup All Purpose Flour
- 1 tsp Cinnamon
- 2 tsp. lemon juice (fresh squeezed)
- Preheat your oven to 350.
- Cube the peaches and add to a large bowl.
- Add the rest of the ingredients to the bowl and gently combine (you can also use a separate bowl to combine the rest of the ingredients together before you add them to your peaches). **Try not to break up the peaches too much.
- Move on to the crumble
- 1 tsp. Cinnamon
- 3/4 cup All Purpose flour
- 3/4 cup Butter
- Combine all the ingredients. I used my hands, but if you have a butter cutter, you could use that. Combine just until the butter and the sugar come together (see the visual above to the consistency your looking for)
- First, Lay your crust into the pie pan. I only used one sheet of dough, I didn’t want too much crust.
- Next, Pile your peaches on top & spread evenly.
- Last, add your crumble over the peaches.
- Now it’s time to get it in the oven! Bake for 50-60 minutes (your oven temp may vary, so keep an eye on it the last 10 minutes). Once the pie is a little bubble, and the top is crispy, it’s done.
OK, this is important-Leave it Alone! I know you want some now, but you have to leave it alone and let is set up. This waiting time is what’ll give you a firm pie rather than a gooey mess. I put mine in the fridge, then once it was cooled I took it out and left it under a pie dish. Although it didn’t really sit there too long…In the fridge this will last a few days. If you head over to see Sally at Sally’s Baking Addiction, you’ll get some really good baker tips (and some pretty awesome pie freezing tidbits too!)
OK, your turn, what are some other ways I can use these peaches up? I does’t have to be just desserts.