Wednesday, 30 July 2014

Peach Crumble Pie

Most of our families lived in the Okanagan area of British Columbia, so every year I would come home with a box full of peaches and summer would not be complete without a piece of Peach Crumble Pie topped with ice cream. The crumble topping makes this pie extra special.

Pastry for one crust
5 cups thinly sliced peaches
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
pinch of salt
3/4 cup packed brown sugar
3/4 cup oatmeal
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 cup butter

In a large bowl combine sliced peaches, sugar, flour, cinnamon and salt. Toss gently until well mixed. Spoon filling into the pie shell. In another bowl combine sugar, oatmeal, flour and cinnamon. Mix butter into mixture with a pastry blender until crumbly. Sprinkle topping over the peaches. Bake at 425 degrees for 15 minutes and then reduce heat to 375 degrees for another 30 to 35 minutes longer or until topping is golden brown and peaches tender. Makes 6-8 servings.
Thinly slice 6-7 peaches

Combine flour, sugar, cinnamon and salt

Mix until thoroughly combined and set aside

Spoon peaches into pie crust

Combine oatmeal, flour, brown sugar, cinnamon and butter and mix until crumbly.

Sprinkle mixture evenly over the peach mixture and bake in as per instructions.

Remove and cool on wire rack. Serve with your favorite vanilla ice cream.

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