#Peach pie with crumb topping free#
Feel free to keep the dough rustic looking around the edges, no need to trim or crimp it. This dough should cover the bottom and sides of the baking pan. Wrap it loosely around the rolling pin and transfer it to a 9″x13″ baking pan. Using a floured surface and floured rolling pin, roll out the refrigerated dough into a rectangle 11″x15″ in size.Cover with the wrap, refrigerate at least 1 hour. With your hands, squeeze the dough together into a large disk. Empty dough onto a section of plastic wrap.Drizzle in the ice water, a tablespoon at a time, just until the dough just begins to come together. Add the butter pieces, pulse 6-8 times until the largest butter pieces are the size of peas. In a food processor, pulse the flour with the salt.Because Deep Dish means more fruit. And, with a fresh, super-ripe peach, all you want is MORE. And that slab pie went right out the window. But then I saw this Deep Dish Peach Crumble Pie. If you’re not familiar with a “Slab Pie”, it is a pie made on a large 13″x18″ sheet pan, meant to be taken to a Picnic or Potluck for easy cutting and serving to many people. As kids, we were a little leery of the name (probably because it wasn’t “Apple” or “Cherry” or “Chocolate”) but we were completely sold at first bite – it is a wonderful pie, which I promise to make sometime in the Fall or Winter – comfort food at its best! You won’t believe how delicious it is!īut, it is still Summer here, getting to the end of Peach Season, and I’d been planning for months to make my first “Slab Pie”, out of locally grown ripe peaches, which are so juicy and luscious you’d feel like it was the first peach you ever tasted. My Grandma Clara was known particularly for her Sour Cream Raisin pie, which is an amazing concoction she would make for my Dad every time we would visit her. My Grandma Alice apparently was known to make 2 pies a day several times a week for her farm-based family of 8, sometimes sending my Aunt Mary up the Cherry tree to pick ripe cherries for her. Both my Mom’s and my Dad’s sides in fact. I am always so impatient when it comes to pie cooling and I cut into this a little too early, but once totally cooled the filling was solid and sliceable while not losing it’s juicy perfection.I come from a pie-making family. Per usual I use instant tapioca to thicken the filling. Topped with some melty ice cream and it’s a match! Buttery crust- juicy peaches tossed with brown sugar and vanilla, and a crisp crumble topping that adds the perfect texture to the filling. This pie is very simple but a classic I’m bookmarking for every summer. Baking with peaches is one of my all time favorites and I get giddy seeing the fuzzy beauties waiting to ripen up and make into something yummy.
#Peach pie with crumb topping full#
Peach season is here full force, well at least that’s what I assume based on the bins of them at our local Farmer’s Market. If you follow my personal instagram you have noticed but it’s become my favorite new hobby! Keep your eyes out for a post about all my plant babies soon! I’ve also developed a bit of a houseplant obsession. I have been in my kitchen constantly, stashing things to share, which I hopefully will in the next week or so. Summer with my kiddos and what has turned into the wedding summer of all wedding summers has left me with my feet barely touching the floor.
Hello there- it’s been awhile hasn’t it! My much needed July off turned into half of August off.