![]() If crust or fruit tips are becoming too brown, top with piece of foil until end of baking. Reduce heat to 350 F and bake another 30 minutes, or until fruit is bubbling. Pour fruit into crust, and top with crumble mixture.Ħ. Sprinkle 2 tbsp flour over bottom of crust. Then pour peaches back into bowl, and gently stir in remaining sugar, cinnamon, nutmeg, and salt. Pour peach juice out of bowl and save for another use. Add butter, and using a fork or pastry blender, combine until crumbly. In medium bowl, combine all ingredients except butter. Pour 1/4 cup sugar over fruit, gently stir, and let sit 30 minutes.Ĥ. Once crust is pressed into pie plate, prick it all over with fork, and bake it for 10 minutes. Because when the crust is gone and the fruit is slurped, a spoon will come in handy for scooping up every bit of that sweet, left-behind peach-pie nectar that tastes like summer-with a good dose of fall thrown in.Ģ. And serve it with a spoon, like I always do. And it doesn't need ice cream, but a big ol' scoop of that never hurt anybody, now did it? So serve it warm. It's just as good for breakfast on Monday-at room temperature-as it is warm from the oven at Sunday dinner. This pie doesn't need to be served warm to be enjoyed. I just knew it as something Mama and Maw Maw always did when baking pies. This is a trick called blind baking, but I didn't know that until I was older. Instead of pie weights, I prick the crust all over with a fork to keep it from bubbling, and then I bake it to prevent sogginess once the fruit is poured in. It reminds me of the crust I use to make my Broccoli, Sour Cream, and Bacon Quiche, but it's easier. But when you're short on time and you have ridiculously warm hands (the better to pat baby butts to sleep) that melt butter in a second, it's a lifesaver. Hers were always light, flaky, and rolled by hand. I admit I never saw Maw Maw make a pie crust this way. Everyone enjoyed the pie, especially nuked for 30 seconds with a scoop of vanilla bean ice cream on top.I found the no-roll easy crust recipe on Pinterest. I shared this pie with Hubby’s family on a recent weekend trip to Newport. If you can dream up a combination of fruits, I’m sure it would work in this recipe. I can definitely see myself making this pie again with a whole variety of fruit fillings. I decided to combine these two recipes into one amazingly delicious pie. While I was browsing the internet, this recipe for a crumb topped fruit pie also caught my eye. As I mentioned before, I’m not a huge fan of raw cherries. First I stumbled upon this recipe for a peach-cherry galette. So I started searching for a recipe to help use up my bounty of peaches. I found myself up to my elbows in fresh ripe peaches. Why mess with them by baking them?!? But a couple weeks ago my eyes were bigger than my stomach. I think that’s because I prefer to just eat them straight up. When looking through my blog, I haven’t posted many peach recipes. I remember being very young and eating fresh juicy peaches off of our tree. I found out a couple weeks ago that the number one thing my mom craved when she was pregnant with me was peaches – guess I’ve loved them since day 1! Then growing up, we had a peach tree in our back yard. 5 comments » Peach Cherry Pie with Crumb Topping
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |