This is a recipe for an easy peach pie. Peach crumble pie combines peaches and a beautiful mixture of brown sugar, flour and oats for a topping that tops the pie and turns this into a culinary treat. If peach pie and peach cobbler got married, this would be their beautiful child. A classic Summer time pie with a Streusel 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.
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 homemade butter pie crust and that Kansas Short Patent flour, let’s get started.
Using my Le Creuset 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. Note, let the pie shell rest in the refrigerator for 20 minutes before adding filling.
Add about 4 – 5 of peeled and sliced peaches per pie’
I topped the peaches with a crumb mixture.
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.
OK, so here’s the good news. My pie crust was beautiful. This is a recipe I learned while working in the pastry kitchen in Culinary School. A classic French method for pie dough using butter. 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.
Recipe for Peach Crumble Pie
I hope you give this peach pie recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite peach streusel pie recipe, let me know, I’d love to give it a try.
- FOR THE FILLING
- 3 pounds peaches 8 cups, halved, pitted, and cut into 1/2-inch slices
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- FOR THE CRUMBLE:
- 1/3 cup packed light-brown sugar
- 1/3 cup all-purpose flour spooned and leveled
- 1/3 cup old-fashioned rolled oats
- 6 tablespoons cold unsalted butter 3/4 stick, cut into small pieces
- Mix pie crust ingredients together and form dough into a ball.
- 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.
- 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 1 1/2 hours before serving.
Looking for more Fruit pie recipes? You won’t want to miss this one:
Fresh Cherry Pie
Peach Crumble Pie …It’s What’s For Dessert
Nancy says
March 26, 2010 at 2:23 amPeach pie is my favorite! I was going to wait until Neal retired to come live with you, but I’m rethinking that.
leaannbrown says
March 26, 2010 at 9:29 pmPeach 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..
junecutie says
March 26, 2010 at 4:12 amGreat 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…..
leaannbrown says
March 27, 2010 at 1:40 pmThanks 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
March 27, 2010 at 11:03 pmWow, 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.
Vickie says
March 26, 2010 at 4:30 amYou 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!
leaannbrown says
March 26, 2010 at 9:20 pmNext up will be some homemade pasta. I still can’t get over that ravioli you made. As always thanks for stopping by
Carol says
March 26, 2010 at 4:35 amThat looks fabulous and those vanilla peaches sound really great.
Drew Schneider says
March 26, 2010 at 4:42 amThat 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.
Chilebrown says
March 26, 2010 at 6:05 amBeautiful 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.
Zia Liz says
March 26, 2010 at 2:16 amAren’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!
leaannbrown says
March 26, 2010 at 9:31 pmI most certainly like snow days! I really like our snows that are so big we’re snowed in for about 3 days! Thanks for stopping by Liz
Larry says
March 26, 2010 at 10:10 amI 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.
leaannbrown says
March 26, 2010 at 9:17 pmI’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
justine says
March 26, 2010 at 2:10 pmDespite the snow, it sounds like baking a peach pie was a great (and tasty) idea.
Bob says
March 26, 2010 at 5:46 pmLooks 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!
leaannbrown says
March 26, 2010 at 9:12 pmI guess we’re in for another round of snow tonight. You don’t hear me complaining.
Year on the Grill says
March 26, 2010 at 7:26 pma great use of a snow day!
leaannbrown says
March 26, 2010 at 9:02 pmI’m sure by now that you miss all the snow and cold wind. 🙂
Natashya says
March 26, 2010 at 4:45 pmOh yum! I want some of that pie! Delicious.
leaannbrown says
March 26, 2010 at 9:13 pmIt will definitely take care of that sweet tooth craving.
Kristi Rimkus says
March 27, 2010 at 4:45 pmI 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!
leaannbrown says
March 27, 2010 at 8:48 pmWow, thanks Kristi! as always, thanks for stopping by.
buffalo dick says
March 27, 2010 at 7:38 pmCrusts scare even me! Yours looks and sounds perfect!
leaannbrown says
March 27, 2010 at 8:47 pmIt really was good…lard and all.
Joanne says
March 27, 2010 at 9:53 pmHmmm 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?
Steph says
March 28, 2010 at 4:08 pmThis 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!**
leaannbrown says
March 28, 2010 at 10:03 pmThanks Stephanie. I think it would be much better with fresh peaches. Even though this was good, I thought it was all a little too sweet.
Coffee Maker reviews says
November 16, 2010 at 9:27 amOne of the best recipes ever. Thanks a lot for sharing this. My kid loves peach pie and Im sure she would be really happy when she knows that I made this for her. Thanks a lot.
mary ann says
January 28, 2011 at 1:51 pmFound 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