Friday, August 10, 2012

Crumb Topped Peach Pie

Within the past year my town finally got a Trader's Joe.  This is a great thing!  No more drives 40 miles up the freeway to pick up their fantastic Mediterranean hummus and pita chips, delicious crumpets, decent inexpensive wines, and beautiful produce.  On my most recent visit, this cute little box of 12 peaches were too tempting to resist. 
These peaches were picture perfect and as tasty and juicy as can be.  A few were used to slice and put over non-fat Greek yogurt for breakfast.  A few more were sliced to be served over vanilla ice cream.  And the ones left were put to good use in this very easy to make crumb topped peach pie.  I had some pie crust dough in the freezer, leftover from making tarts.  The beauty of this pie is not having to fuss with a top crust.  This crumb topping is a perfect compliment to the peaches.  I served mine without anything on the side, such as ice cream or whipped cream.  This is my kind of pie; easy to make and delicious to eat!

Crumb Topped Peach Pie

1 unbaked pie crust

Peach Filling:
6 to 8 c. cut up peaches
1/2 c. sugar
4 tbsp. flour
1 tsp. cinnamon

Crumble Topping:
1/2 c. flour
1/2 c. brown sugar
2 tbsp. butter
1/2 c. chopped nuts (optional)

Toss in bowl peach filling ingredients. Put in prepared pie crust, dot with butter. For crumble topping, combine 1/2 c. flour, brown sugar and cut into mix with butter. Stir in 1/2 cup nuts. Put on top of peaches.

Bake in a preheated 450°F oven for 10 minutes. Reduce to 375°F for 20 minutes.

At this point check to see if more time may be needed.

Excellent served while still warm, topped with vanilla ice cream, or cold with whipped cream.

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