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Crumb-Topped Peach Pie

by on September 7, 2009 in Desserts, Pies September 7, 2009 DessertsPies
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

My favorite way to use fresh peaches!

Ingredients

  • 1 cup Sugar
  • ⅓ cups Heaping Cornstarch
  • ⅛ teaspoons Salt
  • 1 whole Egg, Beaten
  • 1 teaspoon Almond Extract
  • 6 cups Peeled, Sliced, Fresh Peaches
  • 1 whole Unbaked Pie Crust
  • ¼ cups Granulated Sugar
  • ¼ cups Brown Sugar
  • ½ cups Flour
  • ½ cups Cold Butter

Preparation

Combine the first 5 ingredients in large bowl. Fold in fresh peaches until coated. Place pie crust in a 9-inch pie plate and pour peach mixture into the crust. In a separate bowl, mix granulated sugar, brown sugar, flour, and cold butter with pastry cutter until crumbly. Pour topping mixture over pie.

Bake at 400F for 35-40 minutes or until golden brown. Allow to cool before slicing to let juices set up.

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Profile photo of prairieprincess

prairieprincess on 8.31.2010

I don’t even like this pie and I’ve had a piece every day since I made it…delicious!!! And it wasn’t nearly as overwhelming as I thought pie making would be, thank goodness for Pillsbury crusts. :)
My crumb mixture ended up being more of a top crust as I had so much of it. Is that normal? No complaints there though, who doesn’t love a nice layer of butter and sugars atop their pie. I also was out of almond extract so substituted with rum extract and it was excellent.
Great recipe!

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