2 hrs 10 mins
1 hr 10 mins
I saw this scrumptious pie demonstrated on QVC. It was one of Bob Bowersox's recipes. If the whole idea of starting with a "from scratch" pie shell intimidates you, then you certainly may substitute a purchased pie shell and prebake it according to the package directions, then proceed with the rest of the instructions. Prep time does not include the 30 minutes of chilling time for the pastry crust.
My Private Note
Units: US | Metric
- 6 tablespoons unsalted butter, chilled,cut into small pieces
- 1/4 cup shortening, chilled
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons ice cold water
- 1Preheat oven to 350 degrees F.
- 2For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl.
- 3Using a pastry blender or two knives, mix until pea-sized crumbs are formed.
- 4Add 1 Tbsp of the ice cold water and mix, using a fork, then add another Tbsp of the water, and mix with the fork- do this until the dough forms into a mass (you may not need all of the water).
- 5Don't add too much water or it will get gluey.
- 6Wrap in plastic wrap and chill in fridge for 30 minutes.
- 7Roll out dough on a floured surface to 1/4" thickness.
- 8Line an UNGREASED 9" pie plate with the pastry, trimming excess and crimping edges.
- 9Line crust with a circle of wax paper, then pour raw rice or beans into the shell.
- 10Bake in a preheated 350 F oven until the crust turns golden brown, about 15 minutes.
- 11Let cool, removing the rice and paper, and set aside.
- 12Once pastry has cooled, preheat oven to 375 degrees F.
- 13For the filling,set whole peaches into a bowl of cold water to cover.
- 14Set this bowl near the stove.
- 15Remove peaches from the water using a slotted spoon, saving the bowl of water, and set the peaches onto a paper towel-lined plate.
- 16Fill a large saucepan with water- one big enough to hold the peaches.
- 17Bring water to a boil, then drop in the peaches briefly, about 30 seconds- just to blanch them.
- 18Immediately remove them using a slotted spoon and put them back into the bowl of cold water.
- 19This will help make peeling the peaches easier (you can skip the blanching step if you wish and just peel the peaches with a paring knife).
- 20Once the peaches are cool enough to handle, remove the skins (stubborn bits can be removed with a paring knife).
- 21Cut peaches into halves, discard pits, then slice peaches and put into a large mixing bowl.
- 22Add sugar, almond extract, and cornstarch, stirring to coat.
- 23Pour the filling into the cooled pie shell.
- 24Make the topping by first melting the butter over low heat in a small pan.
- 25Once the butter melts, add the sugar, flour, salt, and cinnamon and stir until crumbly.
- 26Immediately remove from the heat and mound the topping over the peaches.
- 27Place pie plate onto a rimmed cookie sheet, then pop the whole thing into the oven, preheated to 375 F, and bake until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes.
- 28Check often to make sure the topping isn't getting too dark- if it does, place a tent of foil over it.
- 29Let cool on a wire rack.
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Nutritional Facts for Crumb Topped Peach Pie
Serving Size: 1 (331 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 579.1
- Calories from Fat 221
- Total Fat 24.5 g
- Saturated Fat 12.6 g
- Cholesterol 45.8 mg
- Sodium 294.4 mg
- Total Carbohydrate 86.5 g
- Dietary Fiber 4.2 g
- Sugars 47.8 g
- Protein 6.4 g