Peach Crumb Pie

Submitted by Pamela Young

"My husband loved this (he ate half of it in one serving) I got the recipe from the Weight Watchers cook book, the only thing I changed was the pie crust. It was awsome...a must try, the crust change may have changed to points but it was worth it."

 

• Ready In: 1hr 55mins
• Ingredients: 14
• Yields: 1 Pie
• Serves: 12

ingredients

• Pie Crust

• 9 inches frozen pie crusts

• Filling

• 1 (29 ounce) can sliced peaches (drained of liquid)
• 3⁄4 cup packed light brown sugar
• 1⁄2 teaspoon cinnamon, ground
• 1⁄4 teaspoon ginger, ground
• 1 1⁄2 tablespoons cornstarch
• 1 teaspoon vanilla extract

• Topping

• 2⁄3 cup rolled oats
• 1⁄4 cup all-purpose flour
• 1⁄2 cup light brown sugar
• 1⁄4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice
• 1 teaspoon water

directions

1. Heat Oven to 375 degrees. Take the pie crust out of the freezer and let it sit.
2. To Prepare filling: In medium bowl combine peaches, brown sugar, cinnamon, ginger, cornstarch and vanilla extrac; toss well. Set aside in bowl.
3. To Prepare topping: In medium bowl, combine oats, flour, brown sugar, and salt. Add the butter, lemon juice and water; stir to combine.
4. Transfer pie filling to the pie crust. Then press topping together to form clumps and crumble over top of filling.
5. Bake 40 minutes, then loosely tent the top with aluminum foil to prevent topping from over browning. Bake 40 minutes longer.(some ovens may vary and only need 30 minutes more).
6. Let cool before eating.

Reviews

[Maryland Jim]

I love the topping on this pie. I used a 29 oz lite sliced peaches and a 9 inch pie shell. I drained the juice though the directions don't say otherwise, I'm glad I did! I also use Splenda Brown Sugar. After tenting with foil I only cooked mine for 30 minutes cause it was definitely done. I might try these when fresh peaches are in season.