Happy long weekend to my Canadian friends and family! It’s been a loooooong time since I posted two blog posts in the same week, let alone a couple days from each other. I feel like I’m on a bit of a roll! 😉
I actually have another recipe that I’m sure you’ll enjoy – Peach Pie!! ❤ Turns out it’s now Matt’s new favourite. It actually pushed his beloved strawberry rhubarb pie aside to second place, and that says a lot! To be honest when I told him I hoped to bake a peach pie with all of the peaches we bought, he eagerly washed, peeled and sliced each one to give me a head start on making it! This pie is SO yummy! I even made the crust (yay me!), which always seems like such a process (ugh!). I was more partial to Tenderflake crust, but after asking around I discovered that a homemade pie shell isn’t actually all that hard. And all this recipe called for is 4 ingredients! You can handle 4 ingredients, right? 😉 I’ll walk you through it. 🙂
Streusel Topped Peach Pie
- 1/4 c. sugar
- 1 Tbsp. cornstarch
- 1 1/2 lbs. (approx. 4 cups of Peaches – halved, pitted, cut into 1/2″ slices & cut in 1/2 crosswise
- 1 Tbsp. lemon juice Pie Shell:
- 1 c. flour
- 1/2 tsp. salt
- 6 Tbsp. butter, cold
- 4 Tbsp. water, ice cold Streusel Topping:
- 3/4 c. flour (all-purpose)
- 1/2 c. brown sugar
- 1/2 tsp. ground cinnamon
- 1/3 c. butter, cold
1. Make filling by whisking sugar & cornstarch in a large bowl.
2. Add peaches & lemon juice; toss to combine. Set aside.
1. Mix together flour and salt in medium sized bowl.
2. Cut in butter with pastry blender (or forks) until mixture is pebble sized crumbs.
3. Add water and blend until mixture pulls together.
4. Roll into ball and place on lightly floured surface.
5. Roll out dough to about 13″ circle.
6. Gently roll dough around rolling pin and unroll over pie pan.
7. Gently press into pan and turn edge under (I didn’t have time to make it pretty, but you can if you wish!)
8. Spoon peach filling into your pie crust.
1. In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon.
2. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
3. Sprinkle streusel topping evenly over pie filling.
4. Place pie onto a baking sheet (to prevent bubbling mess in oven), and bake at 375f for 35-45 minutes.
5. Pie will be done when filling is bubbling and crust is golden brown.
Mmm – this pie is so good! Juicy peaches in a flaky crust…It’s the perfect thing to bring along to your next potluck or BBQ. Enjoy!
Try my keylime pie recipe!