Sunday, July 6, 2014

Peach Crumble Pie

Fill 2 deep-dish pie shells with your ripest peaches. You can prepare the topping ahead and refrigerate it for 2 days.   

2 Frozen deep dish pie shells, thawed

3/4 cup flour
2/3 cup quick cooking oatmeal
2/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup butter at room temp
1/4  to 1/2 chopped pecans

6 - 7 pounds fresh peaches, peeled, halved and cut into 1/2 inch slices
3/4 cup sugar
2 TBSP cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
2 TBSP lemon juice

For Topping.  Mix and set aside -
Mix flour, oats,sugar and cinnamon in a medium size bowl.
Cut in butter with 2 knives until mixture resembles small peas.
Stir in nuts. Set aside.

Filling -

Put peaches in a large bowl. Mix remaining filling  ingredients in a small bowl, then add to peaches to coat.

Spoon into pie shells, mounding slightly in center
Sprinkle with topping.

Wrap 1 pie in foil and freeze

To Bake Immediately -
place oven rack as low as it can go. Heat oven to 450 degrees.  Bake 10 minutes or until crust begins to turn brown.

Reduce temp to 375 and continue baking for 45 minutes or until peaches are  tender.

If topping begins to brown, cover loosely with foil.

Remove from foil and bake 10 minutes as directed above.... then 1 hour at 35.

Makes 2 pies
8 pieces each
341 calories
59 carbs