We have two peach trees in the back yard and aside from my hubby giving some away and eating ten a day, I needed to make something with them that would use a lot of them so I made this yummy Ultimate Crumb Peach Pie. The hubby and friends loved the pie. I love the crumbs on anything.
The wood chucks ate all the peaches from the smaller tree. At least a couple hundred of them. We got a lot of them off of the larger peach tree, probably because it was closer to the house and we could watch it better. All in all, we had plenty of peaches. They weren’t as large as store-bought but they were juicy and sweet.
We got at least three or four of those huge plastic containers full of peaches plus all the ones that were eaten off the tree. That was a lot of peaches.
The crumb recipe is from my Ultimate Crumb Coffee Cake (I included a smaller crumb recipe option in case you think there are too many crumbs) and the filling recipe is from Liz’s Classic Peach Pie on That Skinny Chick Can bake. Liz’s pie looks picture perfect but my crust making abilities are limited, so I used crumbs for the top and bottom crust. Thanks Liz for such a lovely recipe. I wish I could make all of Liz’s decadent recipes.
Ultimate Crumb Peach Pie
Yield: 12 servings Cook Time: 125 minutes
- 1 pound (4 sticks) butter, melted (for 3/4 of a recipe, 3/4 lb (3 sticks) butter, melted)
- 5 cups flour (for 3/4 of a recipe, 3 3/4 cups flour)
- 1 1/2 cups sugar (for 3/4 of a recipe, 1 cup + 2 tablespoons sugar)
- 1 tablespoon ground cinnamon (for reduced recipe, 2 teaspoons ground cinnamon)
- 1 tablespoon vanilla extract (for reduced recipe, 2 teaspoons vanilla extract)
- extra butter for coating the pie plate
- 2 1/2 pounds peaches, peeled and sliced; about 7 1/2 medium-sized peaches (I started with more than 2 1/2 pounds of peaches because our peaches were small and weighed them after slicing)
- 3/4 to 1 cup light brown sugar (depending on sweetness of your peaches)
- Juice of 1/2 lemon (I substituted 1 tablespoon organic lemon juice)
- 2 tablespoons quick-cooking tapioca (you can substitute corn starch (filling won’t be as thick and glossy) or arrowroot (same results) in the same quantity)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- A few grates of fresh nutmeg or ⅛ teaspoon ground nutmeg (I substituted 1 pinch of allspice because the hubby won’t eat anything with nutmeg)
- 1/4 teaspoon salt
- 4 tablespoons butter (I forgot the butter but there’s so much in the crumbs that it wasn’t missed)
- powdered sugar for sprinkling, one or more tablespoons to taste
- whipped cream (optional)
- vanilla ice cream (optional)
Step 1: For the crumbs: In a large bowl, mix together the first five ingredients for the crumbs with a fork to start. Finish mixing with fingers. There should be large crumbs.
Step 2: Liberally coat the pie pan with butter. Press about 1/2 of the crumbs onto the bottom and up the sides of the pie plate. Set the remaining crumbs aside. Bake crumbs in a preheated 350 degree oven for 40 minutes or until the crumbs begin to brown. Remove the pie plate from the oven and let cool.
Step 3: For the filling: While the bottom crumbs bake, in a large bowl, mix filling ingredients except the butter. Mix until well coated. Transfer the mixture into the cooled pie crust. Cover the edges of the crumbs with aluminum foil so they don’t get too dark. Bake the pie without the top crumbs in a preheated 350 degree oven for 40 minutes with a cookie sheet or aluminum foil underneath to catch any possible drippings.
Step 4: Remove the pie from the oven and sprinkle with the remaining crumbs evenly across the top. The crumbs will sink into the filling a little, that’s to be expected. Return the pie to the oven and bake for another 45 minutes. Remove from oven and cool completely on a rack. Sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream if desired. Hide any leftovers so you have some when you’re craving it.
Tips: Store covered with plastic wrap in the refrigerator.
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