Author Notes
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
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Ingredients
- pie crust
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1 1/2 cups
all purpose flour
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1/2 teaspoon
salt
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2 teaspoons
sugar
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1/2 cup
unsalted butter, cold and cut in pieces
- pie filling and crumble
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5
large peaches, peeled and cut into wedges
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3/4 cup
sugar
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1/2 teaspoon
cinnamon
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juice from 1/2 lemon- preferably organic
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1/4 cup
corn starch
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1/4 cup
white flour
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1/2 cup
light brown sugar
-
1/4 teaspoon
allspice
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1/4 teaspoon
cinnamon
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1/3 cup
rolled oats
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1/2
stick unsalted butter, cut in pieces
Directions
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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).
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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.
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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.
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Roll out dough and place in pie plate.
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Add filling onto the pie dough.
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Sprinkle crumble topping all over peach filling.
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Place pie plate onto a baking sheet.
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Bake at 375 degree oven for 45 to 50 minutes.
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!
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