Ingredientes para Peach Crumble Pie
- Gold Medal All Purpose Flour
- 1 teaspoon salt
- 1 cup cold shortening
- 6-8 tablespoons ice water
- 6-8 medium peaches, peeled and sliced
- 3/4 cup granulated sugar
- Ground Nutmeg
- Whipping Cream
- Egg
- Brown Sugar
- Ground Cinnamon
- Butter
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Cómo preparar Peach Crumble Pie
- **Make the pie crust:** In a medium bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup cold shortening using a pastry blender until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons of ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.
- Gather the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 45 minutes.
- Preheat oven to 425°F (220°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- **Prepare the filling:** Peel and slice 6-8 medium peaches.
- In a medium bowl, toss the sliced peaches with 3/4 cup granulated sugar and 1/2 teaspoon ground nutmeg.
- Pour the peach mixture into the pie crust.
- **Make the crumble topping:** In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 cup cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to combine until crumbly.
- Sprinkle the crumble topping evenly over the peaches.
- Cover the edges of the pie crust with a 2-3 inch wide strip of aluminum foil to prevent excessive browning.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Remove foil for the last 15 minutes of baking.
- Let cool completely on a wire rack before serving. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
105g
Fat
42g
Carbs
15g
