Peach Crumble Pie


Peach Crumble Pie

Ingredients

  • CRUST
  • 1 Cup Flour
  • 6 Tablespoons Unsalted Butter, very cold
  • 2 Tablespoons Vegetable Shortening
  • ½ Teaspoon Salt
  • 1 Tablespoon Granulated White Sugar
  • 3-4 Tablespoons Ice Water
  • FILLING
  • 6-8 Medium Peaches, pits removed and evenly sliced
  • 1 Cup Granulated White Sugar ( can cut down to ¾ Cup if peaches are sweet)
  • ⅔ Cup All-Purpose Flour
  • ½ Teaspoon Almond Extract
  • ¼ Teaspoon Salt
  • Juice of 1 Lemon
  • 1 Teaspoon Ground Cinnamon
  • ⅛ Teaspoon Ground Coriander
  • CRUMB TOPPING
  • 1 Cup Old Fashioned Oats
  • 1 Cup All-Purpose Flour
  • ¼ Cup White Granulated Sugar
  • ¼ Cup Brown Sugar
  • ¼ Teaspoon Salt
  • 1 Stick Unsalted Butter, melted and slightly cooled.

Instructions

  1. Prepare Crust. I prefer making pie crust in a food processor. In the bowl of a food processor, combine flour, salt, and sugar. Pulse several times to combine ingredients. Add very cold butter and vegetable shortening and pulse until mixture resembles coarse meal, about 10 seconds.
  2. With food processor running, slowly add ice water in a steady stream until the dough starts to form a ball. You do not want the dough to be wet or sticky. The amount of water needed can vary each time dough is made. It is best to add water slowly, tablespoon by tablespoon until the dough starts to come together.
  3. Turn the dough out onto a lightly floured surface and shape in a round, flat disk. Wrap in plastic wrap and refrigerate for at least one hour before using.
  4. Preheat oven to 400F.
  5. One hour later…Roll dough out into a circle, 12 inches in diameter. After a few strokes with the rolling pin, rotate the dough, making sure it isn’t sticking to the work surface. Carefully, fit dough into a pie plate (don’t stretch) and crimp edges. Place in freezer until ready to use.
  6. Prepare crumb topping. In a medium bowl, combine 1 Cup oats, 1 Cup flour, ¼ Cup white and brown sugar, ¼ teaspoon salt, and 1 stick melted butter. Mix to combine and place in fridge until ready to use.
  7. Prepare filling. In a small bowl, whisk together 1 cup sugar, ⅔ cup flour, ¼ teaspoon salt, 1 teaspoon cinnamon, and ⅛ teaspoon coriander.
  8. In a larger mixing bowl, toss sliced peaches with ½ teaspoon almond extract and the juice of 1 lemon.
  9. Sprinkle dry ingredients over sliced peaches and toss carefully to coat peaches.
  10. Remove pie crust from freezer and evenly place peaches in pie crust.
  11. Carefully top pie with crumb topping. You will need to gently press the crumb topping onto the peach filling, ever so carefully.
  12. Place pie onto a cookie sheet (will catch any drippings) and transfer to preheated oven. Bake for 15 minutes and then reduce oven temperature to 375F and bake for an additional 45-60 minutes until the crumb topping is golden brown and the juices are bubbling. The crumb topping will brown before the juices begin to bubble. Wait for the juices to bubble! If the crumb topping or crust begin to brown too quickly, tent with a piece of tinfoil.
  13. Remove from oven and place on wire rack and a let cool completely before slicing.
  14. If it is humid out, the crumb topping my begin to soften within a day or 2. Do not cover pie until completely cool to avoid crumb topping from softening.

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