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Peach Crumble Pie
Posted By Nicole On July 1, 2011 @ 2:10 pm In Pie and Tart Crusts,Pies,Recipes | 9 Comments
Peaches and cream is a great flavor combination, no matter what type of cream you’re using. My grandmother was fond of serving peaches and ricotta or cottage cheese with a little sugar on top. I like peaches and ice cream or cream anglaise. I also quite like this Peach Crumble Pie, where the peaches are suspended in a lightly sweetened custard made with sour cream. And I would have to say that the idea of peaches and cream, in general, is improved by the presence of a crumble topping – but then again, most things are improved with a crumble topping!
The pie is relatively quick and easy to assemble if you have a pie crust already made and ready to go. In fact, you can make the pie dough a day or two ahead so you’ll have it on hand when you’re ready to bake! The streusel topping mixture comes together in just a few minutes and the custard filling whisks together in even less time than that. The finished pie has a silky custard filling that is studded with juicy peaches, and the crisp cinnamon-kissed crumble topping adds a nice contrasting crunch to the rest of the pie. It is flavorful – and definitely captures the idea of peaches and cream – but also has a very light feel to it thanks to the tanginess of the sour cream. The pie is served chilled (although it is also good at room temperature) and it makes a great dessert for a warm night.
Both fresh and canned peaches work very well in this recipe. I actually think that it works a little bit better with canned (or jarred) peaches because they are very tender and guaranteed to be juicy. They’re also very convenient, as I almost always have a jar of peaches sitting in my pantry. If you end up using canned peaches, choose some that are halves packed in juice or light syrup and drain them very well (quickly rinse the syrupy peaches) before chopping them up to use in the pie. If you have fresh peaches, choose peaches that are extremely ripe and tender, and make sure to remove the skins before using them.
Peach Crumble Pie
2/3 cup all purpose flour
3 tbsp sugar
3 tbsp brown sugar
1/8 tsp salt
3/4 tsp ground cinnamon
4 tbsp butter, cold
Unbaked crust for 9-inch pie (recipe below)
1 cup sour cream (low fat is ok)
2/3 cup sugar
2 tbsp cornstarch
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
16-oz fresh or canned peaches, cut into slices
Preheat oven to 425F.
In a small bowl, make the crumble. Stir together all dry ingredients, then cut the butter into small pieces and add to flour mixture. Rub in butter thoroughly until mixture is very fine and sandy. Pick up the crumble mixture and squeeze it in your hand to form small clumps, repeating until streusel appears to have a much coarser texture. Set aside.
In a medium bowl, whisk together sour cream, sugar and cornstarch until well combined. Whisk in eggs, one at a time, followed by vanilla extract and salt. Fold in peach slices.
Pour into prepared, unbaked 9-inch pie crust. Sprinkle crumble mixture evenly over the top of the pie.
Bake for about 30 minutes, until the crust and crumble topping are golden brown and the custard is set when you gently shake the pan. A sharp knife inserted into the center of the custard should come out clean, too.
Allow pie to cool completely on a wire rack, then refrigerate for at least 4 hours, or until well-chilled, before serving.
All Butter Single Pie Crust
1 1/4 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before rolling.
Place unwrapped dough onto a lightly floured surface and press into a disc. Roll out until it is a circle about 11-inches in diameter. Hold your pie plate over the dough to ensure that there is enough overhang to cover the sides of the pie dish. Carefully roll dough around your rolling pin and unroll it into the pie plate. Press dough gently into the dish; do not stretch the dough.
Chill crust for 30 minutes before using to prevent the dough from shrinking during baking.
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