Crumbly Peach Pie

It’s almost the middle of July and the refrigerator already is bursting at its seams with fruit! Cherries, blueberries, cantaloupe, peaches, bananas, raspberries, lemons, limes, grapes, and watermelon are filling the shelves, leaving precious little room for anything else. Fresh fruit for breakfast, for lunch, and in the evening, we live for this season in the dead of January.

Last week we were out of town for three days, but before I left I put a bowl of almost ripe peaches in the fridge so they wouldn’t go bad before my return. When I pulled the five peaches out, they were ready to go, but I wasn’t. I had no desire to eat them plain and had to figure out how I wanted to use them. There is only one recipe that will make me turn on the stove in 80 degree weather: my grandmother’s recipe for Crumbly Peach Pie!

I grew up eating this pie at the height of peach season every the summer and have carried on the tradition, making it at least once every summer. While the recipe came from my grandmother, who passed it on to my mother, who passed it on to me (with various changes along the way), I always thought it was a family recipe. Imagine my surprise when I was going through Grandma’s old recipe books to find a version of this in an old Betty Crocker cookbook! No matter, this pie with its flaky, crumbly filling, just ripe peaches, and homemade crust is delicious, decadent, and easy. Good for breakfast, lunch, snack, and dessert! I think serving it at room temperature is best.

Crumbly Peach Pie
Cook’s note: This is directly from Grandma’s recipe, but since I am horrible at math, I put in the tablespoon conversion of what I use. 

2/3 cup sugar (scant)
3/8 cup (6 Tablespoons) flour
1/3 cup (5 Tablespoons) butter (scant)
1/8 teaspoon nutmeg
6-8 peach halves, skinned

Mix the ingredients together and place half of the mixture at the bottom of a ready-to-bake pie crust. Place the peach halves on top and add the remainder of the crumbly mixture. Bake at 400 degrees for 10 minutes, then 325 degrees for 30 minutes or until golden.

To peel peaches: This is the easiest method I’ve found, albeit a bit tedious. Fill a large pan with water and bring to a boil. In the sink, fill a large bowl with extra cold water. When the water has come to a boil, add the peaches one at a time and let it sit in the water for about 45 seconds to a minute. (The timing is very important, as you don’t want the peaches to cook.) Transfer immediately to the bowl of cold water. If everything goes well, you should be able to peel the skins off easily with your fingers. If you find they don’t, you can stick them in the hot water a little bit longer.

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4 thoughts on “Crumbly Peach Pie

  1. Pingback: Summer Celebrations | My Vermont Kitchen

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