Fresh peach pie with crumb topping skin#

Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Lower the temperature to 350 degrees and move pie to the middle rack. Gently place the dough into a 9×2 inch pie dish. Roll out one disc of chilled pie dough until you have a circle 12 inches in diameter.

Place pie on the bottom rack of the oven and bake for 15 minutes. Combine the peach chunks, brown sugar, flour, lemon juice, and cinnamon together. Scatter the crumb topping evenly over the filling.

Spread the crumb topping over the peach pie filling. Cut in 1/2 cup of cold butter until crumbly. Pour filling into the prepared pastry shell and smooth. You can skip the top crust and make this fresh peach pie with crumb topping instead In a medium-sized bowl, combine 1 cup of all-purpose flour, 2/3 cup of brown sugar, and 1/2 teaspoon of ground cinnamon. Cover with plastic wrap and set aside at room temperature for 1 hour to macerate, stirring occasionally. Pour 1 cup of granulated sugar over the peaches and stir to coat. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Peel the peaches then slice and place in a large mixing bowl. Discard the pit and repeat with remaining peaches. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Angle the knife blade back so the cuts meet at the pit. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end.

Fresh peach pie with crumb topping skin#

If it does not, remove the skin with a sharp stainless steel paring knife. If the peaches are ripe, the skin will slip off easily. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Roll out bottom crust and arrange in 9-inch Pyrex plate. Preheat oven to 400 degrees and set racks at middle level. Set aside again while you prepare the filling. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. To make topping: Combine flour, sugar and nutmeg in a mixing bowl stir well to mix and stir in sliced almonds.