A simple and slightly peach pie perfectly served with vanilla ice cream.
Author: Linda aka Grannie Geek
Recipe type: Dessert - Pie
Serves: 8
Ingredients
For the Crust:
1½ cups unbleached flour
¾ cup vegetable shortening, chilled in freezer 15-20 minutes
2 teaspoons sugar
½ teaspoon salt
3 Tablespoons very cold water
For the Filling:
3 pounds of fresh peaches, pitted and sliced, leave skins intact
2 Tablespoons flour
2 Tablespoons light brown sugar
½ teaspoon almond extract
Pinch salt
For the Crumble
½ cup flour
½ cup old fashioned rolled oats
½ cup brown sugar
6 Tablespoon well-chilled butter, cut into small pieces
1 teaspoon cinnamon
Pinch salt
Instructions
First, make the crust. Whisk together 1½ cups flour with sugar and salt. Add ¾ cup of chilled vegetable shortening. Cut the shortening into the flour using a pastry blender, two knives, or your fingers, until the mixture begins to look like small peas. Sprinkle cold water over flour/shortening mixture. Stir together with a fork, until the crust begins to come together, but is still in clumps. Pour the crust onto a well-floured surface. Bring the crust together, patting it into a 6" circle. Cover in plastic wrap. Refrigerate for 30 minutes.
Second, make the filling. Rinse 3 pounds of peaches. Slice the fruit in half and remove the pits. Slice the peaches into a large mixing bowl. Add the brown, sugar, and salt. Mix with a large spoon or your hands, until all the fruit is well coated. Set the fruit mixture aside.
Third, make the crumble. Put flour, brown sugar, chilled butter, cinnamon, and salt in the bowl of a food processor. Pulse 10-12 times, or until the crumble begins to form small clumps.
Assemble the Pie. Remove the pie crust from the refrigerator, and roll into a 12" circle. Place the crust into a pie plate. Fold the upper part of the crust over the top of the pie plate forming a thicker border. Crimp the crust.
Pour the peaches with their juices into the crust, and evenly distribute.
Sprinkle the crumble of the top of the fruit.
Place the pie on a foil-lined baking sheet. Bake until the fruit juices are bubbly, and the crust and crumble are nicely browned - about 1 hour to 1 hour 15 minutes.
Cool completely before serving.
Notes
Adapted from Brown Eyed Baker
Recipe by At Mimi's Table at https://atmimistable.com/preach-crumble-pie/