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Peach Pie Recipe

Peach Pie With Crumb Topping

Peach Pie With Crumb Topping

Adapted from Martha Stewart

Peach Pie Recipe

Ingredients

  1. 1 round of pie dough or uncooked store-bought pie dough
    4 pounds (about 8 large) peaches, peeled and sliced into wedges
    1/2 cup sugar
    3 tablespoons all-purpose flour
    1 tablespoon lemon juice
    1/8 teaspoon salt
    Crumb Topping:
    1 1/2 cups all-purpose flour
    3/4 cup light-brown sugar
    1/3 cup granulated sugar
    1/4 teaspoon salt
    1/4 teaspoon cinnamon
    1 1/2 sticks chilled unsalted butter, cut into pieces

Directions

  1. Preheat oven to 400 degrees.
  2. On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
  3. Combine the peaches, sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a large bowl. Pour into pie shell.
  4. To make the crumb topping, in a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon. Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form.
  5. Sprinkle the crumb topping over the top of the peaches to cover. If you have extra topping, place it in a plastic baggie and freeze it to use at a later date.
  6. Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Serves 8-10.

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