Two wonderful desserts combined into one, even better... Take your simple peach crumble, throw it on top your basic peach pie, and you get this rich and scrumptious dessert. Sweet peaches flavored with brown sugar, cinnamon, and nutmeg are covered with a crunchy almond and oat topping. The combination makes for a delectable summertime pie. This dessert does require a bit of time and effort. So, if you're gonna do it...make two, you won't be disappointed!
For Crust: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.
Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, about 12- to 13-inches in diameter and 1/8 inch thick. Place the crust in a 9- to 10-inch pan. Crimp the edges. Refrigerate until ready to use.
To Partially Blind Bake Pie Shell: You will bake shell for about 20 minutes total, until golden brown. Baking times are approximate. Watch your crust carefully as it will burn easily.
Position the oven rack in the lower third of the oven, place a baking sheet in the oven and preheat it to 425 degrees F for 20 minutes before baking.
Take well-chilled crust from the refrigerator or freezer. If the dough is not well-chilled, freeze it for 5-10 minutes.
Cut a piece of parchment or waxed paper so it can reach up the sides of the pan. Place it in the chilled shell. Fill it 1/3 full with pie weights, beans or rice. BAKE FOR FOR 8-10 MINUTES with the pie weights. Remove from oven, carefully grab both sides of the parchment or waxed paper, and lift out the weights.
Reduce the oven heat to 350 degrees F. Return crust to oven and BAKE FOR ANOTHR 5-10 MINUTES, or until the pie crust is starting to turn golden brown. --OR-- For additional (optional) moisture-proofing: Remove crust from oven when it has about 5 minutes left to bake. Apply moisture proofing (1 large beaten egg or egg white) with a pastry brush on the bottom of the crust and about an inch up the sides. Place pie shell in oven back into the oven. BAKE FOR ANOTHER 4-5 MINUTES, or until the pie crust is starting to turn golden brown.
Cool crust completely on a wire cake rack.
For Filling: Toss peaches with sugars. Allow to stand one hour. Drain and reserve juices.
Preheat oven to 400 degrees F. Combine peach juice, cornstarch, spices, and salt in a small saucepan. Cook over low heat until thick and clear, stirring constantly. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell.
For Crumble Topping: Using fingertips, mix all the ingredients together. Sprinkle over prepared pie shell. Put into preheated oven 10 minutes. Reduce heat to 350 degrees F. and continue baking for another 45 minutes. Serve with vanilla ice cream.
*Tip: To peel peaches, immerse in boiling water for 30 seconds. Plunge into cold water and peel.
Makes one 9- to 10-inch pie, 6 to 8 servings.
Many times bottom pie crusts will become soggy if filled with fruit or moist fillings. The solution is to partially bake it first, then fill it and proceed to bake it as per the recipe, being careful the edges do not burn. Do not subtract the pre-baking time from the recipe's total.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (292g)|
|Recipe Makes: 8|
|Calories from Fat: 308 (35%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 75.9mg||23 %|
|Sodium 399.6mg||14 %|
|Potassium 357.3mg||9 %|
|Total Carbohydrate 142.5g||42 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 137.9g|
|Protein 7.5g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 882
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