Peach Crumb Pie

What better way to end the summer than with my mother’s classic, nearly famous recipe for peach crumb pie?  This may not be one of my “healthiest” posts to date, but sometimes you just need a little all-American pie.  In the light of health consciousness,  however, I have replaced her use of Crisco vegetable shortening (a.k.a. a partially hydrogenated, trans-fat filled nightmare) with good old natural butter and achieved the same flaky, delicious result.  Furthermore, the peaches can easily be substituted with apples for another American classic.  How’s that for a subtle segway into Fall?

Peach Crumb Pie


1 cup flour
1/3 cup butter
1/2 tsp salt
3 tbs ice water

6-7 large peaches
1/4 cup flour
1/4 cup sugar
1/4 cup water
1 tsp cinnamon
2 tbs lemon juice
1-2 tbs butter, for dotting

1 1/2 cups flour
1/2 cup sugar
1/2 cup butter
2 tsp cinnamon


Preheat the oven to 375°.

Before making the crust, combine the flour and salt in a bowl and chill in the freezer for at least 30 minutes (you can make the filling while you wait). Once chilled, mix in the butter using your hands and add 1 tablespoon of water at a time until the dough forms into a ball. If it is too sticky add a little more flour.

Dust your work surface and rolling pin with flour and roll out the dough until it is about 10 inches in diameter. Fold in half to lift off the surface and place in an ungreased pie dish. Fold the excess edges under and pinch to form crust edge. Poke the crust with a fork to prevent air bubbles from forming. Place foil over the crust and fill with uncooked rice or dried beans. Bake in the oven for 10 minutes, then remove the foil and bake for another 5-10 minutes until the crust begins to turn golden.  Remove and set aside.

Peel peaches and cut into 1/2 inch slices.  Combine with the remaining ingredients and mix until evenly coated.  Pour the filling into the crust and top with dabs of butter.

Combine ingredients in a bowl, mixing with your hands until crumbs begin to form.  Pinch together with fingers to form larger crumbs and arrange on top of pie.

Bake for 40-45 minutes.  The crust should be golden brown and the filling bubbling slightly.  Remove from oven and allow to cool before serving.

Bon appetite!

Time: 2 hours
Yield: 8 servings


One thought on “Peach Crumb Pie

  1. Pingback: Strawberry Rhubarb Crumble « thesavvyepicurean

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