Pie makes everything better.
That’s what I snapped last week when I was baking this peach pie. The therapeutic value of making a pie really is just bazoom!
Last week wasn’t a particularly good week (refer to last post).
What kept me from going over the edge was baking. And cooking. All day long. I would start my day with pancakes, moving onto pasta, naans, pizza, and ending with iced tea.
But nothing could beat the making of this pie. It was so SO relaxing and stress relieving. Even if it was just for a few minutes, I stopped worrying about everything else and just enjoyed the feel of the cold butter in my hands, and the wonderful aroma of the juicy peaches and the cinnamon.
Thank you Sally for this wonderful recipe!
I can’t believe I’ve gone this long without making an actual pie (these tiny things don’t count).
This pie involves a flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble.
It’s sweet. It’s juicy. It’s delicious.
If that doesn’t scream summer to you, I don’t know what will.
I’ve used the same pie crust I used for the Apple Hand Pies. It’s buttery, flaky, and everything a good crust should be.
*As mentioned, the vegetable shortening in the recipe is Crisco and it’s easily available in every big supermarket.
A few pointers before we head straight to the recipe:
Use very very cold butter and shortening. Cold fat when melts in the oven causes the pastry to puff up creating little air pockets which makes the end result so tender and flaky.
Be gentle with the pie crust. Unlike pizza dough, it doesn’t require kneading. Just mix till it comes together.
Use fresh peaches that aren’t too ripe nor too hard.
Walnuts are optional in the crumble but highly recommended.
Ice cream is NOT optional >> You must serve this pie with vanilla ice cream.
A slice of fresh homemade peach pie and a nice big scoop of vanilla ice cream, it might just be a slice of heaven!
And there you go. Peach Crumble Pie.
I did it. I made a pie from scratch!
Peach Crumble Pie
Yields: 1 pie
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
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.
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.
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