Peach Crumble Pie

Adapted from: Perfect Pies

Dough:

½ cup butter, cold and cut into small pieces

1 ½ cup flour

1 tsp. salt

Ice cold water

Filling:

½ cup sugar

2 tbsp. cornstarch

2 tbsp. quick cooking tapioca

1 ½ tsp. cinnamon

Pinch salt

4 cups peeled ripe peach slices

Crumb topping:

½ cup flour

⅓ cup brown sugar

1 tsp. cinnamon

¼ tsp. salt

5 tbsp. cold butter, cut into cubes

For the dough, work the cold butter into the flour and salt in a medium bowl. Add enough water so the dough just forms into a ball. Wrap in plastic wrap and chill for 1 hour.

When ready to bake, roll out and place in the bottom of a 9 inch pie plate. Cut excess dough around the edges and crimp the crust.

To make the filling, combine all the filling ingredients in a bowl and let set for 5 minutes.

Meanwhile, make the crumb topping by combining all the ingredients and working them together until the butter is in small pieces.

Pour the filling over the unbaked pie dough and top with crumb filling. Place on a baking sheet and bake at 375 degrees for 55 minutes. Let cool before serving.

Printed from SweetLessons.blogspot.com