Peaches are really one of the best things known to man. So they totally deserve a holiday. And with fall quickly approaching (how in the heck is it almost September??), I want to whip out as many fruity treats as possible before everything suddenly goes out of season. Prices on berries have already started to hike! Ahhh!
As much as I am obsessed with fall and all that is pumpkin filled and cinnamon scented, I don’t want to rush out of summer too quickly.
I used to hate having alone time, but now I like quiet moments to myself around the apartment, especially now that we’re getting ready to move Tuesday. Everything has been so insane that having downtime to focus on the blog, and not worry about what new trash can we’re going to buy, is nice.
I’m so excited that my first ever pie went so well, (which you can check out here), so I decided to whip out a “deep dish” style peach pie. I've never baked anything with them before, so I did some research on how to skin them and make sure they would be baked to sweet perfection.
If there's one thing you take from this post at all: just use a handheld peeler to skin your peaches. It'll take A LOT less time, the texture will be more enjoyable, and you won't waste giant pots of boiling water on sad little fruits.
Thankfully, I bought a mountain of peaches so I was able to use some of the really soft ones, peel them and coat them in sugar and cinnamon. Unlike other pies I've made, I did not cook these down, but instead, let the peaches soak in sugar and spices overnight. You can totally forgo this step, but I was feeling experimental, and it was totally worth it.
Speaking of crumble crusts, can we take a moment to appreciate this one here? There's nothing better than a buttery crust encasing a delicious filling, but if you're trying to dial down the butter, (or just ran out of crust...cough cough), crumble is where it's at. And you can really make it your own. I added chopped pecans and oats, but the options are virtually endless.
I can't tell you guys how excited I am to get settled and dive into our new kitchen, seeing as we're a little limited to what we can cook in the next few days... unless I want to go digging through a million boxes. I'll definitely be taking pictures of all of our kitchen hacks along the way as we unpack though so be prepared for some solid tips. But for now, enjoy the rest of your Sunday, and this awesome pie.
Peach Pie w/ Crumble Topping
Serves 8-10 people
*For pie crust, use follow recipe found here.
8-10 softened peaches
1 cup brown sugar
1/4 cup white sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon corn starch
1 cup rolled oats
1/2-2 cups chopped pecans (or other nuts of choice), if you don't want to add nuts, you can supplement in oats
1 cup flour
3/4 cup brown sugar
6 tablespoons butter (diced into small cubes)
Prepare tall cake pan, or springform pan by dusting with flour, and set aside
1. Follow the directions for the crust found at this link here. Chill until you are ready to assemble the pie after the peaches have soaked overnight or for a few hours.
2. For the peach filling, peel the peaches and cut them into thick slices, removing the nut and nut skin still stuck to the peach "meat". Put them in a large bowl and add the sugar and spices. Using a spatula, fold the ingredients together until the peaches are glistening with sugar. Cover with foil and let them sit for a few hours or overnight (until you can tell that they've softened quite a bit).
3. Remove the crust from the fridge and roll out a very large piece to fit in your tall cake/springform pan. I used roughly 3/4 of the amount I made, (you can wrap the leftovers and freeze it for another project later in the week). Set the pan aside while you strain the peaches into another bowl, try to get out as much liquid as possible because that's what you'll make the syrup with. Put this extra liquid in a small saucepan on medium heat, and sift in a tablespoon of cornstarch. Whisk until there are no lumps, then stop, and wait for the mixture to start to bubble before stirring it again. If it does not begin to bubble, turn up the heat a little. Once thickened to coat the whisk, remove from the heat and let cool while you assemble the rest of the pie. At this time you should turn on the oven to 350 degrees.
4. Pour the peaches into the crust. Next, to make the topping by put the oats, nuts, flour, and sugar in the bowl and whisk them to combine. Then add the cubed butter and using your hands, mash the butter into the dry ingredients until the mixture is a mass of crumbles, (similar to make a crust before adding the water). Sprinkle on top of the peaches evenly. By now the syrup should be relatively cool, so drizzle it over top of the crumble, and then set the pie the oven. Bake for 20-30 minutes or until you begin to see the top brown. Remove and let cool for at least an hour or 2 before cutting into it. It WILL spill liquid everywhere and make a mess if you don't let it sit and thicken again.