Peach Crumb Pie Recipe
This Peach Crumb Pie is the perfect marriage of gorgeous tree ripened peaches with almond and brown sugar crumb topping.
servings
Ingredients
- ½ recipe Perfect Pie Crust
- 3 pounds fresh peaches (peeled, pitted and sliced)
- ¼ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- 1 lemon
- 4 teaspoons corn starch
For the Crumb Topping
- 7 ½ oz all purpose flour (1 ½ cups, see note)
- 5 oz brown sugar (⅔ cup)
- ¼ teaspoon table salt
- 1 teaspoon almond extract
- 4 oz unsalted butter (at cool room temp (see note))
Instructions
- In a large bowl, toss 3 pounds fresh peaches (sliced) with ¼ teaspoon table salt 6 oz granulated sugar and the juice from the lemon. Allow to macerate for 1-2 hours.
- Roll the pie shell and line a deep dish pie pan, crimp the edges. Refrigerate the pie shell while the filling and topping are prepared.
- Preheat the oven to 350 °F.
- Strain the peaches and collect the juice. Transfer the peaches back to the bowl. You should have about 1 cup of juice depending on how ripe the fruit is.
- Combine 4 teaspoons corn starch with 1/4 cup of the juice and whisk until smooth. Bring the remaining juice to a boil in a small saucepan.
- Whisk the cornstarch slurry into the boiling juices. Whisking constantly, cook the juice mixture until it returns to a boil and thickens. Fold the thickened juice with the peach slices and pour the filling into the chilled pie crust.
- In a mixer bowl combine 7 ½ oz all purpose flour 5 oz brown sugar, ¼ teaspoon table salt, and 1 teaspoon almond extract. Mix on low speed to combine. With the mixer running, add 4 oz unsalted butter a tablespoon at a time. Mix on low speed until the topping looks like wet sand.
- Grab a handful of the topping and squeeze it together to form a large clump. Break the large clump into smaller clumps over the peach filling. Continue sprinkling the clumps of crumb topping evenly over the peach filling.
- Bake about 1 ¼ hours until the juices in the middle of the pie are bubbling and the peaches in the middle are tender.
- Cool on a wire rack. Serve slightly warm or room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Your butter should be cool but slightly flexible. If you find the butter or the crumble topping becoming too soft refrigerate it to firm it up a bit before topping the pie.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!