Peach Pie with crumble top
1 August 2008

I baked again! It felt soooo good! I’m going to be baking like crazy for the next week or two. I have a double-oven right now! 🙂

Day afore yesterday, I thinned out the peach tree in the backyard of my current house. TONS of peaches! I didn’t get a chance to pick blackberries yet, so this first pie is just peaches peaches peaches. This is an adapted version of Ken Haedrich’s Lemonade Peach Pie. It sounded good, so this is what I ended up with…

Single 9-in flaky crust (store-bought pastry or make your own)

Filling (the measurements on this are kind of smudgy–I was pretty lax in my measuring technique)
4 to 4 1/2 cups peaches, pitted, peeled, sliced
3/4 to 1 cup sugar (use less sugar for more ripe peaches, more sugar for less ripe)
1/4 cup cornstarch
1/3 cup lemonade or lemonade concentrate (I used Simply Lemonade.)
1 tbsp lemon juice (big guess on the measurement here–I just squirted a bunch in!)

Mix everything together in a medium sized saucepan. Over medium-high heat, bring to a low boil. (This is to set cornstarch!) Stir frequently, but gently so as not to smash or break the more tender peaches.

When mixture thickens, remove from heat and let cool. Pour into unbaked pie crust.

3/4 cup flour
1/3 cup sugar
1/4 tsp cinnamon
dash of salt
5-6 tbsp unsalted butter, cut into small pieces

Mix together flour, sugar, cinnamon and salt in a small bowl. Add butter–smaller chunks are better. You can pulse this in a food processor for a few seconds to get the texture of thick cornmeal, or just leave as is.

Pour over the top of pie and pat down gently.

Bake at 425 for 25 minutes; reduce heat to 350 for 40-45 minutes. Remove from oven and allow to cool for several hours before serving.

I made this last night and served it for breakfast this morning. YUM!