Crumb-Topped Peach Pie

This was so heavenly and hard to stop eating!  The DSH is already asking for another one.  I used freshly picked yellow peaches for our pie.  They were very juicy!  Make sure you put a pan underneath in case the deliciousness boils over.  I added about 1/2 cup oatmeal in the topping and thought nuts would be a nice addition too.  Of course we served it with Natural Vanilla Bean ice cream which just topped it off perfectly.

Crumb-Topped Peach Pie

Pie Crust (from the Betty Groff recipe)
(makes 2 bottom crusts or 1 double-crust pie)

2 ½ cups all purpose white flour
½ stick butter
½ cup vegetable shortening
Ice water

Method

Cut or rub between fingers the butter and shortening into flour until it resembles coarse meal. Add ice water a little at a time, tossing & folding with a rubber spatula between additions. As you continue to add, toss and fold small amounts of water, press the mixture with the spatula against the bowl until the dough can easily form a ball. Use as much ice water as you need. It is better the dough be moister than dry; dry dough will not roll out evenly. Transfer dough onto a well-floured rolling surface, gently shaping into an even ball. Cut the ball in half and reserve second half in plastic wrap for another use (you can freeze it). Roll the bottom crust large enough so that you have overhang when you fit it in pie pan. Carefully fold dough in half, then in half again to form a quartered wedge. Position wedge into pie tin, then carefully unfold to lay open the dough evenly. Gently press dough along contours of tin, then decoratively crimp top edge evenly all around.

Peach Filling 

Ingredients

8 medium fresh peaches (white or yellow)
1 ½ cups white granulated sugar
¼ cup corn starch
2 teaspoons very fresh ground ginger

Method

In a large bowl, combine all dry ingredients until well blended. Blanch peaches in boiling water for 1 minute. Remove from water and rinse under cold water to stop cooking. Peel peaches, then slice them into even wedges about ½ inch thick, removing the stone from each. Toss peaches in dry ingredients until fully coated. Set aside while you make the crumb topping.

Crumb Topping

Ingredients

1 cup all-purpose flour
½ cup almond meal (also known as almond flour)
½ cup white or brown sugar
½ stick (4 Tablespoons) butter or margarine

Method

In a large bowl, combine all dry ingredients. With your hands, lightly rub and toss butter through dry ingredients until a soft-crumbed mixture is formed, fully incorporating all ingredients. Handle as little as possible. It will look like very coarse meal. Set aside.

Assembly

Pre-heat oven to 375 degrees F.

Blind bake (bake without the filling) the pie crust shell for 10 minutes. Remove from oven and evenly spoon in peach filling with the juices.Scatter crumb topping over peaches to fully cover.

Bake at 375 degrees F for 30-40 minutes, or until pie crust and crumb topping are browned. Remove pie from oven and allow to cool on rack in the tin. Pie will slice more easily if fully cool.

http://thewellseasonedcook.blogspot.com/2007/08/this-pie-for-hire-mildred-pierce-peach.html

Thank you Well Seasoned Cook