Tuesday, September 2, 2014

Peach Crisp Pie

I hope everyone had a relaxing Labor Day weekend! We spent ours at my brother's house, eating grilled pizza on their dock and enjoying the last few days of summer. Oh and my sister-in-law made this:



That is talent/patience!

Summer, this past month in particular, went by super fast. Before I bombard you with apples, cinnamon and (of course) pumpkin, I have one last summer offering: peaches.

This is what happens when you can't decide if you want peach pie or peach crisp. It is the best of both worlds.




Fresh peaches get tossed with a bit of flour, sugar and spices. That whole mess gets thrown into a buttery pie crust and covered with an oat and pecan studded streusel.



We paired the pie with homemade vanilla ice cream (using this recipe.) It was wonderful.



Yes, that is my nephew eating a ladle full of ice cream, a pre-dessert dessert. That kid knows how to live.

Peach Crisp Pie
adapted from www.browneyedbaker.com

Crust
1¼ c AP flour
2 teaspoons granulated sugar
¼ teaspoon salt
½ c cold unsalted butter, cut into small pieces
3 to 5 Tablespoons ice water
- - -
1. In a medium bowl, whisk together flour, sugar and salt
2. Using your fingers, break up the cold butter into the flour mixture until it resembles coarse sand
3. Add water, a Tablespoon at a time until dough just comes together
4. Transfer dough to a floured surface and knead into a disk; wrap dough in plastic and chill for at least an hour
5. Preheat oven to 375F
6. Roll dough out into a circle (about 12" in diameter) and fit it into a 9" pie plate
7. Place crust in the refrigerator while you assemble the filling and topping

Peach Filling
7-8 c fresh peaches, sliced about 1/2" thick
1 teaspoon lemon juice
2 teaspoons granulated sugar
2 teaspoons AP flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
- - -
1. In a large bowl combine all ingredients and toss until the peaches are well coated; allow mixture to sit for at least 15 minute
2. Transfer peach mixture to the prepared pie crust and cover with crisp topping (recipe follows)

Crisp Topping
1/3 c AP flour
1/3 c brown sugar, packed
1/3 c old fashioned oats
1/3 c chopped pecans
1/2 teaspoon cinnamon
pinch salt
6 Tablespoons butter
- - -
1. Combine flour, salt, oats, cinnamon and sugar in a medium bowl
2. Add butter and use your fingers to break it up until the mixture resembles coarse sand and begins to clump together (like the crust)
3. Mix in pecans
4. Sprinkle crisp mixture evenly over the peaches
5. Bake pie in preheated (375F) oven for 60-75 minutes, until peach mixture is bubbly and crisp topping is a golden brown
6. Cool before serving with vanilla ice cream!

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