Peach Crumble Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: No-Roll Pie Shell, See RECIPE
CRUMB TOPPING
1/2 cup: Butter,
1/2 cup: Light brown sugar,
1 1/4 cup: All-purpose flour,
PEACH FILLING
2 1/2 lbs: Ripe freestone peaches,
1/4 cup: Sugar,
1 tbsp: Flour,
1/4 tsp: Nutmeg,
1 tsp: Finely grated lemon zest,
Directions:
PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter
and stir in brown sugar evenly. Stir in flour, then allow to rest 5
minutes. Break up into large crumbs using fingertips. Preheat oven to
350F. Set a rack in the lowest level of the oven. Cut a cross in the
blossom end of each peach and plunge them a couple at a time into a
pan of boiling water for about 30 seconds. Remove to a bowl of cold
water and slip off skins. If peaches are ripe, skins will slip off
easily. If not, touch up with a paring knife. Halve and pit peaches,
then cut each half in 5 or 6 wedges. Place peaches in a bowl and
sprinkle with remaining filling ingredients, toss well to coat and
pour into pie shell. Sprinkle crumbs evenly over filling and bake
about 30-to-40 minutes, until filling is bubbling and crumbs appear
well colored. Cool on a rack and serve lukewarm or at room
temperature.
Source from luhu.jp
and stir in brown sugar evenly. Stir in flour, then allow to rest 5
minutes. Break up into large crumbs using fingertips. Preheat oven to
350F. Set a rack in the lowest level of the oven. Cut a cross in the
blossom end of each peach and plunge them a couple at a time into a
pan of boiling water for about 30 seconds. Remove to a bowl of cold
water and slip off skins. If peaches are ripe, skins will slip off
easily. If not, touch up with a paring knife. Halve and pit peaches,
then cut each half in 5 or 6 wedges. Place peaches in a bowl and
sprinkle with remaining filling ingredients, toss well to coat and
pour into pie shell. Sprinkle crumbs evenly over filling and bake
about 30-to-40 minutes, until filling is bubbling and crumbs appear
well colored. Cool on a rack and serve lukewarm or at room
temperature.
Source from luhu.jp