Peach Crumb Pie
- 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
- 1/4 cup heavy cream (to glaze the crimped pie edges)
- Cinnamon Sugar Crumb Topping (page 12)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca (see page 46)
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- 6 cups peeled 1/2-inch ripe but firm peach slices (approximately 8 large peaches)
- Preheat the oven to 375F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
- Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
- Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
- Using your thumb and index finger, crimp the edges of the pie shell.
- Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
- Set the pie shell to the side while you make the filling.
- To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, cinnamon, and salt.
- Place the peaches in a large bowl and sprinkle them with the sugar mixture, making sure all of the peaches are thoroughly coated.
- Place the peach mixture in the pie shell, distributing it evenly.
- Sprinkle the cinnamon sugar crumb topping over the peach filling, covering it completely.
- To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the juices are bubbling.
- Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
- Peach Crumb Pie is best served at room temperature or warmed at 350F for about 10 minutes.
- It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
- Fill a medium saucepan with enough water to fully immerse the peaches and bring it to a boil.
- Using a sharp knife, mark an X on the bottom of the peaches.
- Fill a medium bowl with ice-cold water and set it to the side.
- Once the saucepan has reached a boil, place the peaches in the boiling water for 30 seconds.
- Remove the peaches from the saucepan and immediately place them in your bowl of cold water.
- Once the peaches have cooled, start peeling off the skin at the X and then slice into wedges.
recipe traditional pastry, heavy cream, cinnamon sugar, sugar, cornstarch, tapioca, ground cinnamon, salt, peaches
Taken from www.epicurious.com/recipes/food/views/peach-crumb-pie-390379 (may not work)