I’ve been traveling a bit – peach-wise – the past couple of weeks. I’ve had South Carolina Peaches, I’m waiting on the Georgia Peaches, and this week my farm market had Ohio grown peaches. This recipe is a combination of a favorite filling and a favorite streusel topping plus my all-time favorite pie crust. It’s a perfect dessert for a summer day.
PEACH CRUMBLE PIE
- Pastry for a 9″single crust pie, unbaked (click here for my favorite recipe)
- 4 cups sliced fresh peaches
- 1/4 cup Minute Tapioca
- Pinch of salt
- 3/4 cup granulated sugar
- 1 Tblsp. fresh lemon juice
- 1/8 tsp. almond extract
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 Tblsp. butter, cut into small cubes
Preheat oven @ 375 degrees F
In a large bowl, combine peaches, tapioca, salt, sugar, lemon juice and almond extract. Set aside.
In a small bowl, combine topping ingredients: flour, sugar and butter. Set aside.
Stir peaches and pour into pastry lined 9″ pie pan. Spoon crumble topping on, covering all of the top surface of peaches.
Place on a flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes.
Cool on a wire rack.
Best served after cooling to room temperature. Servings: 6 to 8