If you have a southern grandmother, chances are you have watched her make a pie just as I did. Peach was a favorite of my grandma's. I personally like the fresh peaches from the farmer's market with a crumb topping. This way the fresh peach keeps it's identity, while the sugary, crumbly top lends to a doubly delicious pie experience. While grandma always made the dough from scratch, but you can use a premade pie crust. Follow the same directions as listed. —ashleychasesdinner
1 1/2 cups
all purpose flour
unsalted butter, cold and cut in pieces
pie filling and crumble
large peaches, peeled and cut into wedges
juice from 1/2 lemon- preferably organic
light brown sugar
stick unsalted butter, cut in pieces
In This Recipe
Make crust: In a food processor, add flour, salt and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, a few pea-size pieces may remain. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Shape dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
Filling: Add peaches, sugar, and cinnamon in a bowl. Toss together. Set aside.
In a seperate bowl, combine lemon juice and corn starch. Mix together and pour over peaches.
For crumble: In a small bowl, combine flour, brown sugar, allspice, cinnamon and rolled oats; using your hands, work in butter until large clumps form.
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!