Back in the fall, I made pumpkin pie for the first time. I bought a pack of two frozen pie crusts and I’ve been waiting to use the second crust since then.
Perhaps it was the heat or the humidity that had me confused and disoriented, but I woke up on Sunday morning with a huge desire to make peach pie.
I went to Trader Joe’s and was disappointed to find they were out of peaches, but then ran to Target to get some in their grocery section. They weren’t entirely ripe. I was disgusted by this, but figured I could be patient and wait an extra day. So I did. And then I made pie.
- 1 frozen pie crust (bottom only, since we are making the crumb topping)
- 5 cups of peaches, peeled (this was about 10 small peaches)
- 1/2 lemon
- 1/2 cup flour
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 3/4 cup-1 cup white sugar (can adjust to preference)
- 1 egg beaten
- 1 recipe crumb topping (below)
Preheat oven to 450*F and place an empty cookie sheet in the oven (this will help keep the bottom of your pie from getting mushy). Chop peeled peaches into small chunks, and place in a colander. Squeeze the juice of 1/2 a lemon over the peaches, then toss to coat. Transfer peaches to a bowl and mix with remaining dry ingredients. The nutmeg, ginger, cloves, and cinnamon can all be adjusted according to your preference.
Coat bottom of pie crust with thin layer of beaten egg. Pour peach mixture into the crust and top with crumb topping. Take the cookie sheet out of the oven and put your pie on top of it, then back in the oven for 10 minutes. After 10 minutes, reduce the temperature to 350*F and bake for another 30-35 minutes.
- 1 cup flour
- 3/4 cup brown sugar
- 1/4 cup + 1 tablespoon butter
Pour flour and brown sugar in a bowl. Melt the butter in a separate bowl, then add to the flour and brown sugar mix. Mix well until the mixture gets crumbly. Using your hands, crumble it on top of your prepared pie.
It’s quite delicious with a little whipped cream and/or vanilla ice cream.