The Best of 2010

It’s been another fun year of blogging and on this last day of 2010, I revisited the 10 most popular of the past year’s posts.

Farmer’s Wife Sampler Quilt

Round Patchwork Tablecloth

The Next Best Thing to Robert Redford Dessert

Irish Lemon Blackberry Sponge Pudding

Pork-Apple-Sweet Potato Casserole

Peach Crumble Pie

Creamy Ham Tetrazzini

Vintage Hanky Heart Pillow

Light Pineapple Cheesecake

Tasty Gingerbread Muffins

Happy New Year to All!

Fresh Peach Crumble Pie

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

• Servings: 6-8
• Print

• 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