Peach Crumble Pie with Hudson Cream Flour

 

Peach pie with crumble topping

Tuesday night and into Wednesday morning we totaled over 12 inches of snow. Schools and businesses were closed, so what the heck, we called a family pow-wow and declared our household observe an official snow day.

Snow bound and mind clear of normal weekday responsibilities,  one can find time to clean out an unruly closet, work on that cluttered basement, catch up on some household bill filing, dust…

Forget that, let’s bake a peach pie.  Do you have any idea how long it’s been since I’ve baked a pie?  Baking in Colorado’s high altitude can sometimes be a challenge. About 20 years ago, using my mom’s no-fail pie crust recipe, which failed, I remember throwing my hands up in the air surrendering and swearing never to make another.

So what the heck, let’s give it another try.

Let’s start with the flour I’m going to use.  When I was back in Kansas I picked up a sack of Hudson Cream Flour.

The flour mill is about 20 miles west of the wheat farm where I grew up,  located in Hudson Kansas, population 125. It is one of the last independent flour mills left in the United States.

Hudson Cream Flour is made using a “short patent” milling process, a method that was much more common a century ago than today. The difference is that in short patent milling the wheat is ground more times and sifted with finer-meshed sieves than in standard milling. Also, the short patent process sifts away more by-product, leaving only the heart of the wheat kernel. The result is a flour that is smoother in texture and produces baked goods that are consistently light and fluffy. (I didn’t know that part,  it’s on their web site and for more information please visit http://www.hudsoncream.com/contact.html)

Before we go any further, take a look at what my Mom gave me for Easter. Take a closer look and you’ll see her dress is real live authentic old-time Hudson Flour flour sack.  Is that just “way” cool or what?

So using my Mom’s No Fail Pie Crust Recipe and that Kansas Short Patent flour, let’s get started.

Using my Little Red Corvette and it’s dough hook, I blended the ingredients. Removing the dough to my work space, I formed it into a ball, added a bit more flour and ice water to achieve just the right consistency, then rolled it out into a large round.

Carefully lay the dough into your pie plate then using a knife, trim the excess from around the edges. Using your thumb and forefinger, pinch edges to form a ripple design, poke bottom of dough a few times with a fork and you’re ready for your filling.

Add about 4 – 5 of peeled and sliced peaches per pie’

I topped the peaches with a crumb mixture.

Peach Pie

Popped it into the an oven preheated to 375 degrees and baked for about 50 minutes, or until bubbly and the crumb topping had started to brown.

Peach Pie

OK, so here’s the good news. My pie crust was very nice. The bad news is, if I plan to get obsessed with making pies, that means I’ll have to increase my gym time from 3 hours a week to 25 hours a week, which means I’ll have to quit my job.  :-)

That crumb topping almost makes it look more like a cobbler, doesn’t it?

Wait…wait…wait, I’m not done yet, we’ve got to talk about the “twisties”. When I was growing up on the farm, I swear my mom made a pie, if not two, every single day. With her practice of wasting nothing, here’s what she did with that extra dough that had been trimmed around the edge of the pie plate.

Roll it out, cut into strips, sprinkle with cinnamon and sugar, twist up the strips, place on a baking sheet and bake for about 10 minutes. A tasty little treat.

Peach Crumble Pie with Hudson Cream Flour
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • FOR MY MOM'S NO FAIL PIE CRUST:
  • 2 C. flour
  • 1 C. Crisco
  • 1 tsp. salt
  • Add ice water to form a consistency for a ball of dough. Makes two crusts.
  • FOR THE FILLING
  • 3 pounds peaches, halved, pitted, and cut into ½-inch slices (8 cups)
  • 2 tablespoons light-brown sugar
  • 2 tablespoons all-purpose flour
  • FOR THE CRUMBLE:
  • ⅓ cup packed light-brown sugar
  • ⅓ cup all-purpose flour (spooned and leveled)
  • ⅓ cup old-fashioned rolled oats
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
Instructions
  1. Mix pie crust ingredients together and form dough into a ball.
  2. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
  3. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1½ hours before serving.

 

Peach Crumble Pie…It’s What’s For Dessert

 

On this day..

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Comments

  1. says

    Aren’t snow days great? We just had one last Sunday. My mom made twisties too (although her pie baking was restricted to holidays). I always thought it was the best part of the pie. That pie looks wonderful!

  2. Nancy says

    Peach pie is my favorite! I was going to wait until Neal retired to come live with you, but I’m rethinking that.

    • says

      Peach cobbler is actually my favorite dessert with vanilla ice cream.  Actually we were going to move in with you guys.  You’ve got a swimming pool!  :-)  Thanks for stopping by Nancy, and for the comment..

  3. junecutie says

    Great post and great looking pie! I also struggle with baking in Colorado, and it’s not for sissies, that’s for sure. One thing I find helpful is to get a scale and measure everything in grams. Another help is Susan G. Purdy’s “Pie in the Sky” cookbook. The book at least gives you a place to start with different measurements for different altitudes. But you are the only one who knows your oven and how it behaves. So, the only expert baker in your kitchen is you. I am going to try your pie recipe after I look up Hudson Cream Flour and Jake & Amos’s Vanilla Peaches. It’s always and adventure! Later…..

    • says

      Thanks so much for stopping by my blog and the comment.  I most certainly will take a look at that cookbook.  I do agree that we are all at the mercy of our ovens.  I am lucky as a couple of years ago I got a new gas range with convection/electric oven.  I have noticed a big difference for the better of any foods that are baked.  It’s just more reliable and even.

       

      • junecutie says

        Wow, sounds like a great range/oven for all kinds of things. I got myself a Breville “The Smart Oven” Toaster oven for Christmas last year. I was thinking I could always use an extra oven for warming, toasting, and browning things; but I never imagined I could bake in it! Like your oven, it has a convection feature, and it seems to be more solidly sealed or something than my regular oven. So things stay moister and cook more evenly. It’s big enough for a pizza, a pie, a 4 pound chicken, and a bundt cake; so even my pie crusts come out better. Plus it’s portable, easy to clean, and doesn’t heat up my kitchen. I use it a lot more now than my regular oven.

  4. says

    You did it! I’m excited that you tried the flour and it worked out well for high altitudes. I keep thinking that one of these days . . .

    I love that you did a bonafide snow day! Fun post!

  5. says

    That looks sooooo good. My wife is an awesome cake maker (www.TanettesTastyTreats.com) but not into pies. My sister-in-law is though. She makes homemade bread EVERY week too.

  6. says

    Beautiful pictures! I just planted two peach tree’s this year. It will take a couple of years before harvest.

    Snow, I am so sorry. It will probably in the high 70′s this weekend. I wish we had peach pie.

  7. says

    I believe you’ve figured out how to bake at that altitude, the pie looks delicious. Nice thing about retirement – every day’s a snow day, the bad part is you’re usually old, but I love it.

    • says

      I’m already dying to make another pie…I’m telling you, I better not gain any weight over this new found skill!  As always, thanks for stopping by Larry

  8. says

    Looks wicked good, it sure beats cleaning out a closet! Heh.

    We’ve had the wimpiest winter here in Boston, almost no snow. It hasn’t even gotten below freezing in weeks!

  9. says

    I had an aunt who made the lightest pie crust. I didn’t take after her. Pies are not my thing. I admire anyone who can makes pies that look as delicious as this!

  10. says

    Hmmm yes. Quit your job. Eat pie. This looks amazing.

    And you definitely overcame a lot of difficulties to get it! That equals some gym time right?

  11. says

    This pie looks great. I am going to save this recipe for this summer when we get fresh peaches. Peaches are big here in Alabama – Chilton County is known for their peaches. They even have a festival every June. I’ve never been, but their peaches are good. **Love your red KitchenAId!**

  12. mary ann says

    Found a recipe for a chicken pot pie on the bag of Hudson Cream flour years and years ago would love to know if any body had this….Thank you Mary Ann

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