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Peach Crumble Pie Recipe

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Peach Crumble Pie image
Caroline's Peach Crumble Pie--she makes this with fresh summer peaches!

 

This recipe for Peach Crumble Pie, by , is from Caroline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruth Harris

Category:
Category:

Ingredients:  
Ingredients:  
Pie Crust (See recipe for Caroline's Homemade Pie Crust)

For the crumble:
1/3 c. all-purpose flour
1/3 c. light brown sugar
1/3 c. old fashioned rolled oats
6 tbsp cold, unsalted butter, cut into small pieces

For the filling:
3 lbs fresh, ripe peaches, peeled, halved, pitted, and cut into 1/2-inch slices (about 8 cups)
2 tbsp light brown sugar
2 tbsp all-purpose flour

Directions:
Directions:
Preheat oven to 400 F

Crumble:
In small bowl, combine the flour, brown sugar and oats. Using your hands, work in the butter until large clumps form. Cover the bowl with plastic wrap and refrigerate until ready to use.

Filling:
In a large bowl, toss together the sliced peaches, flour and brown sugar until combined. Set aside.

Assemble and bake pie:
Transfer the peaches to the pie shell, then break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie. Place the pie on a rimmed baking sheet and bake at 400 for 20 minutes. Reduce the heat to 350 for 35-40 minutes, until the juices are bubbling and the topping is golden. Let cool on wire rack at least 1 1/2 hours before serving. The pie can be stored, covered, at room temperature, for up to 2 days, but it is best if eaten the day it is made.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr 30 min prep/1 hr cook time
Personal Notes:
Personal Notes:
This pie is as beautiful as it is delicious!

 

 

 

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