I have never made a peach pie before. In fact, I have never had a piece of peach pie! I somehow stumbled upon this recipe last week and thought it would be a great dessert to make for our Labor Day dinner. Normally I make my apple pie, so I thought I would try something different.
This has got to be one of the easiest pies I have ever made!! The "hardest" part is slicing the peaches! Please note the picture doesn't do this pie justice. I am the world's worst photographer!!
Martha Stewart's Peach Crumble Pie
For the Crust:
1¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
For the Crumble:
⅓ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup old-fashioned rolled oats
6 tablespoons cold unsalted butter, cut into small pieces
For the Filling:
3 pounds peaches, halved, pitted, and cut into ½-inch slices (about 8 cups)
2 tablespoons light brown sugar
2 tablespoons all-purpose flour
1¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
For the Crumble:
⅓ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup old-fashioned rolled oats
6 tablespoons cold unsalted butter, cut into small pieces
For the Filling:
3 pounds peaches, halved, pitted, and cut into ½-inch slices (about 8 cups)
2 tablespoons light brown sugar
2 tablespoons all-purpose flour
Directions:
Make the Crust:
In your food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture looks like coarse meal, with a few pea-size pieces of butter - roughly 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed together with your hand, about another 5 to 10 pulses. If necessary, add up to 2 tablespoons of additional ice water, 1 tablespoon at a time; do not overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight. Since I was making the pie today - I just keep it in the refrigerator for an hour - that worked out just fine.
Make the Crumble:
In a small bowl, combine the flour, brown sugar and oats; using your hands, knead in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
Make the Filling:
In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
Putting the pie together and baking
Spoon the peaches into the pie shell, then crumble the crumble mixture (try to say that fast!!) into medium pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes.
Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.
It is EXCELLENT with vanilla ice cream!! This is definitely a winner recipe. My husband loved it. It was so easy to make.
In your food processor, pulse the flour, sugar and salt together to combine. Add the butter and pulse until the mixture looks like coarse meal, with a few pea-size pieces of butter - roughly 5 pulses. Sprinkle 3 tablespoons of the ice water over the mixture and pulse until the dough is crumbly but holds together when squeezed together with your hand, about another 5 to 10 pulses. If necessary, add up to 2 tablespoons of additional ice water, 1 tablespoon at a time; do not overmix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour, or overnight. Since I was making the pie today - I just keep it in the refrigerator for an hour - that worked out just fine.
Make the Crumble:
In a small bowl, combine the flour, brown sugar and oats; using your hands, knead in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.
Preheat oven to 375 degrees F. Lightly flour a work surface and rolling pin and roll dough out into a 12-inch circle. Transfer to a 9-inch pie plate, fold the overhanging dough underneath itself and crimp the edges. Place the dough-lined pie plate in the refrigerator while the filling and crumb topping is prepared.
Make the Filling:
In a large bowl, toss together the sliced peaches, flour and brown sugar until combined; set aside.
Putting the pie together and baking
Spoon the peaches into the pie shell, then crumble the crumble mixture (try to say that fast!!) into medium pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes.
Let cool on a wire rack at least 1½ hours before serving. The pie can be stored, covered at room temperature, for up to 2 days, but it is best eaten the day it is made.
It is EXCELLENT with vanilla ice cream!! This is definitely a winner recipe. My husband loved it. It was so easy to make.
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