Peach Crumble Pie

Yields: 1 pie

Ingredients:

FOR THE PIE CRUST

1 and ¼ cups all-purpose flour

½ teaspoon salt

3 Tablespoon (45g) unsalted butter, chilled and cubed

¼ cup + 2 Tablespoon vegetable shortening, chilled

¼ cup ice water

FOR THE FILLING

6-8 medium sized peaches, cut into chunks

½ cup packed brown sugar

½ cup all-purpose flour

2 teaspoon lemon juice

¼ teaspoon cinnamon powder

FOR THE CRUMBLE:

1/2 cup packed brown sugar

1 teaspoon cinnamon powder

3/4 cup all-purpose flour

1/3 (75g) cup unsalted butter, melted and slightly cooled

1/2 cup chopped walnuts, lightly roasted *optional

Directions:

For the Pie Crust

In a large bowl, mix together the flour and salt. Add the butter and shortening. Using two forks, or with the help of your fingertips, cut the butter and shortening into the flour until it resembles bread crumbs, some bigger bits of butter are perfectly fine.

Drizzle in the icy cold water little by little, stirring with a wooden spoon. When the dough begins to form large clumps, do not add more water.

Flour a work surface and transfer dough on it. Using floured hands, fold dough into itself till it comes together, and the flour is fully incorporated into the fats. Form a ball. Flatten it and wrap tightly in plastic wrap. Refrigerate for at least 2 to 3 hours

For the Filling

Peel the peaches and chop them into 2 inch chunks.

In a large bowl, combine together the peach chunks, brown sugar, flour, lemon juice, and cinnamon until thoroughly combined. Set aside.

Preheat oven to 200 degrees C.

For the Crumble

In a bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and chopped walnuts. Mixture will be thick. Set aside.

Assembling

On a floured work surface, roll out one of the chilled dough until you have a circle 12 inches in diameter. Carefully place the dough onto a greased 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Cut off any excess dough from the edges. Prick the base using a fork.

Spoon the peach filling onto the crust, leaving any liquid behind in the bowl.  Sprinkle over the peaches the prepared crumble topping.

Bake for 40-60 minutes, depending on your oven, till golden brown and bubbly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up and the sugars and juices to settle.

Serve with vanilla ice cream. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

Notes:

I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.

Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

Baked pie can be frozen for upto 3 months.

Recipe source: Sally’s baking addiction