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)

Filling:

  • 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

Crumble Topping:

  • 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