Tuesday, July 19, 2016

Fresh Peach Crumb Pie

I had to dig through the old church cookbooks to find a good recipe for fresh peach pie. So many recipes use canned peach pie filling or require a double crust. I was looking for something different and WOW! did I find it. It's exactly the peach pie I would have been looking for had I known what I was looking for. This one I found in a church cookbook from the St. Paul's Lutheran Church of New Ulm published in 1983! I made only slight adjustments to the original recipe (which peeks out a bit in the photo). I cut back a little (a lot!) on the sugar and the almond extract (1 tsp extract in the original recipe which I moved from the filling to the crumb topping!) The final result is honestly in the running for the top spot as our family favorite, the #1 ranking pie in front of apple pie with streusel topping. It's amazing. Get peaches that are ripe and ready to eat and you won't be sorry. 

Fresh Peach Crumb Pie
One unbaked pie shell (I use Pillsbury refrigerated crusts!) 
5 cups fresh peaches, peeled and sliced
1 T. cornstarch
1/2 tsp. salt
2/3 c. white sugar
Crumb Topping:
1/4 c. white sugar

1/4 c. (1/2 stick) butter cut into cubes
1/2 c. flour (may need extra flour to make the topping crumbly)
2 drops (yes drops) almond extract

Preheat oven to 450°F. Place pie shell in glass pie pan. Folding over the edges so they are a little thicker. In a large bowl, combine peaches, cornstarch, sugar and salt. Pour into unbaked pie shell. For the topping, combine sugar and butter using a fork or your fingers, add extract, then add enough flour to make a rough crumb that is not sticky. If sticky add a little flour at a time. Sprinkle crumbs evenly over filling. Put pie pan on a large cookie sheet in case of any spills. Bake at 450° for 10 minutes, then reduce heat to 350° and bake 50-55 minutes. The edges and crumb topping should be nicely golden brown and the filling thick and bubbly. Remove from cookie sheet and cool completely.

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