Crumb Topped Peach Pie 🍑🥧

Overview:

This delightful Crumb Topped Peach Pie is a true crowd-pleaser, perfect for any occasion, whether it’s a casual weeknight dessert or a special gathering with loved ones. Inspired by a recipe demonstrated on QVC by the renowned Bob Bowersox, this pie bursts with the sweet and tangy flavors of fresh peaches, nestled beneath a golden crumb topping that adds a delightful crunch to every bite. Don’t let the thought of making a pie crust from scratch intimidate you; you can easily use a store-bought crust if you prefer. With a prep time of just one hour and a total time of around two hours, including chilling and baking, this recipe is accessible and rewarding for any home baker.

Ingredients:

For the Crust:

• 6 tablespoons unsalted butter (very cold, cut into small pieces)
• 1/4 cup shortening
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• Ice cold water (about 3-4 tablespoons)

For the Filling:

• 3 pounds fresh peaches (about 10 medium-sized peaches)
• 1/2 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/4 cup cornstarch

For the Crumb Topping:

• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions:

Step 1: Preparing the Pastry Crust

1. In a large bowl, combine very cold butter pieces and shortening with flour and salt.
2. Using a pastry blender or two knives, mix until pea-sized crumbs are formed.
3. Gradually add ice cold water, one tablespoon at a time, mixing with a fork until the dough forms into a mass. Be careful not to add too much water.
4. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
5. Roll out the chilled dough on a floured surface to a thickness of 1/4 inch.
6. Line a 9-inch pie plate with the pastry, trimming any excess and crimping the edges.
7. Line the crust with a circle of wax paper, then fill with raw rice or beans.
8. Bake in a preheated oven at 350°F until the crust turns golden brown, about 15 minutes.
9. Let the crust cool, then remove the rice and paper. Set aside.

Step 2: Preparing the Filling

1. Set whole peaches into a bowl of cold water to cover.
2. Bring a large saucepan of water to a boil.
3. Using a slotted spoon, briefly drop the peaches into the boiling water for about 30 seconds (blanching).
4. Remove the peaches and immediately transfer them back into the bowl of cold water.
5. Once the peaches are cool enough to handle, remove the skins.
6. Cut the peaches in half, discard the pits, and slice them. Place the sliced peaches in a large mixing bowl.
7. Add sugar, almond extract, and cornstarch to the peaches, stirring to coat evenly.
8. Pour the peach filling into the cooled pie shell.

Step 3: Making the Crumb Topping

1. In a small pan, melt the butter over low heat.
2. Once melted, add sugar, flour, salt, and cinnamon to the butter, stirring until crumbly.
3. Immediately remove from heat and mound the crumb topping over the peaches in the pie shell.

Step 4: Baking the Pie

1. Place the pie plate on a rimmed cookie sheet.
2. Preheat the oven to 375°F.
3. Bake the pie in the preheated oven until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes.
4. Check the pie occasionally to ensure the topping isn’t getting too dark. If needed, place a foil tent over the pie to prevent over-browning.
5. Once baked, remove the pie from the oven and let it cool on a wire rack for about an hour before serving.

Serving:

Slice and serve this Crumb Topped Peach Pie either warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Enjoy the delightful combination of sweet, juicy peaches and buttery crumb topping in every delicious bite!